Crockpot Chicken Nachos

These are heavenly, scrumptious, delicious, and amazing. I only have one picture from the entire (simple, but lengthly) process because I was so excited to plop down on the couch and eat them, I forgot that I might want to blog about them.

These are perfect as a meal, an appetizer, or a snack. And don't be scared by "lengthy." The only reason they take a while is because the crockpot is involved. Actual hands-on time is almost nothing.

Ingredients
Two frozen (or thawed) boneless, skinless chicken breasts
Two cups of your favorite salsa (I LOVE Margaritaville salsa from BJ's, and Trader Joe's medium salsa as well)
One cup of water
One can of corn, drained
One cup shredded cheddar
A pile of tortilla chips (I used Wegman's organic yellow corn tortilla chips)

Put the chicken breasts in the crockpot, pour salsa, water and corn over chicken, place lid on crockpot, and cook on high for 5 hours. (I'm sure cooking on low for 10 hours would do the same thing).

Place a single layer of tortilla chips on a nonstick foil lined baking sheet, and sprinkle half of the cheese onto the chips. Top with a thin layer of the chicken mixture (shredded), then top with remaining cheese. Bake for about five minutes, or until cheese is melted.

The last step is very important. Add a small pile of tortilla chips on the side, so you have some slightly baked/soft chips, and some crunchy non-baked ones as well. The combo of textures is delightful.

Enjoy with a glass of red wine, while your children sleep, your husband is out of town, and you are catching up on DVR'd Kardsashian episodes. Or, if you don't want to admit to all of that, just enjoy. ;)

Pulled Pork BBQ in the Crockpot

I found this recipe on www.allrecipes.com:

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

I first made it last month and Dan and I both really enjoyed it. I followed the recipe pretty closely, but I did make one change. an hour before the pork was done cooking, I removed about a cup of the liquid, and added a bottle of Sticky Fingers BBQ sauce. I stirred it up and let it cook for the last hour. All I can say is YUM.

Some tips:

*Use whole wheat rolls if using it for sandwiches to make it slightly healthier

*Chop up your onion and garlic together in a food processor (I'll do anything to avoid chopping an onion)

*Use only Sticky Fingers sauce; I have yet to find one that even comes close

I decided to make it again today, and I doubled the recipe so we will have quite a bit leftover (don't double the water; I would add maybe an extra 2 cups). I plan to freeze half of it for a rainy (or snowy) day. :-)

(The last picture on the right is what it looks like in my crockpot right after I shred the meat, remove a little liquid, and right before I add the Sticky Fingers sauce).