Alabama White Sauce BBQ Chicken Nachos
Rated 5.0 stars by 1 users
Servings
4
Nachos are always a crowd pleaser, but when you switch things up with tender shredded chicken that’s covered in creamy Alabama White Sauce, you’ve got a fun riff that just hits different. Use whatever nacho toppings you love, like fresh or pickled jalapeños, shredded cabbage, or your favorite salsa to make these your own.
Author:Stephanie Ganz
Ingredients
- 1 cup chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- 2 cloves garlic
- 3 lbs boneless, skinless chicken breasts
-
1 (14 oz) bottle Duke’s Alabama White Sauce (Plus an extra bottle if you’d like to drizzle more on top)
1 (11 oz) bag tortilla chips
- 1 cup shredded white cheddar cheese
- ½ medium red onion, finely diced
- 1-2 tablespoons fresh cilantro, chopped
For the Chicken
For the nachos
Directions
Combine 1 cup chicken stock, ½ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon liquid smoke, two cloves of garlic, and 3 lbs boneless, skinless chicken breasts in a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 7 hours. The chicken should be cooked through and easy to shred.
- In a mixing bowl, toss shredded chicken with 1 (14 oz) bottle Duke’s Alabama White Sauce. Set aside.
- Preheat oven to 425℉, and prepare a sheet pan with aluminum foil or parchment paper, and spray with cooking spray. Place tortilla chips in a single layer on the prepared baking sheet. Top with shredded, sauced chicken and 1 cup shredded white cheddar cheese. Bake for 5-10 minutes, until the cheese is melted. Remove from oven, and add diced red onion and chopped cilantro. (You may also add other toppings you like, including but not limited to salsa, jalapeños, shredded cabbage or lettuce, etc.) Drizzle extra Alabama White Sauce on top. Serve immediately.
