Name: Slow Cooker Asian Pulled Chicken Nachos
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Asian Fusion
Ingredients: ½ cup canned tomato sauce; ¼ cup tomato paste; ¼ cup Kikkoman Less Sodium Soy Sauce; 3 tablespoons Kikkoman Rice Vinegar; 3 tablespoons honey; 2 scallions, sliced; 2 cloves minced garlic; 1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger); ¼ teaspoon red chili flakes; 2 pounds boneless, skinless chicken breast; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 tablespoons Kikkoman Rice Vinegar; 2 teaspoons honey; 1 English cucumber, thinly sliced; 1 bag (8 ounces) tortilla chips; 3 ounces shredded Monterey jack cheese; 1 cup finely chopped yellow bell pepper; Sesame seeds; Sliced scallions; Cilantro; Extra sauce

Description

These Slow Cooker Asian Pulled Chicken Nachos are a delicious twist on traditional nachos, featuring tender, flavorful pulled chicken cooked in a savory Asian sauce, topped with pickled cucumbers, and melted cheese. Perfect for game day or a cozy night in!

Ingredients

Scale

Pulled Chicken:

½ cup canned tomato sauce
¼ cup tomato paste
¼ cup Kikkoman Less Sodium Soy Sauce
3 tablespoons Kikkoman Rice Vinegar
3 tablespoons honey
2 scallions, sliced
2 cloves minced garlic
1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger)
¼ teaspoon red chili flakes
2 pounds boneless, skinless chicken breast
1 tablespoon cornstarch
2 tablespoons cold water

Pickled Cucumbers:

2 tablespoons Kikkoman Rice Vinegar
2 teaspoons honey
1 English cucumber, thinly sliced

Nachos:

1 bag (8 ounces) tortilla chips
3 ounces shredded Monterey jack cheese
1 cup finely chopped yellow bell pepper

Optional Garnishes:

Sesame seeds
Sliced scallions
Cilantro
Extra sauce

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Instructions

Make the pulled chicken: In a slow cooker, combine tomato sauce, tomato paste, soy sauce, vinegar, honey, scallions, garlic, ginger, and red chili flakes. Add chicken and cover with sauce. Cook on low for 6 hours or high for 2 hours.
Shred chicken: Remove chicken and shred with two forks.
Thicken sauce: Mix cornstarch and water in a small bowl and add to the sauce in the slow cooker. Cook on high for 5-10 minutes until thickened. Reserve ¼ cup of sauce for later.
Make pickled cucumbers: Mix vinegar and honey in a shallow bowl. Add cucumber slices and let sit for 10-15 minutes.
Assemble nachos: Spread tortilla chips on a baking sheet. Top with cheese, pulled chicken, pickled cucumbers, bell pepper, and desired garnishes. Broil for 1-2 minutes until cheese melts.

Notes

Adjust the level of heat by varying the amount of red chili flakes.
The pickled cucumbers can be made in advance for added flavor.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Slow Cooker
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 800mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg