Description
Tender slow-cooker pulled chicken glazed in a savory-sweet Asian sauce, layered over crispy tortilla chips, melted cheese, and bright crunchy toppings for an irresistible fusion nacho experience.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large bag tortilla chips (about 12 oz)
- 2 cups shredded cheese (mozzarella or Monterey Jack)
- 1/2 cup green onions, sliced
- 1 red chili or jalapeño, thinly sliced (optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon toasted sesame seeds
- 1/4 cup mayonnaise mixed with 1 tablespoon sriracha (sriracha mayo)
Instructions
- Preheat Your Equipment: Turn the slow cooker to low.
- Combine Ingredients: In the slow cooker, whisk together 1/3 cup soy sauce, 1/4 cup hoisin sauce, 2 teaspoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, minced garlic, and grated ginger. Add 2 pounds chicken thighs and toss to coat.
- Prepare Your Cooking Vessel: Cover and cook on low for 6 hours or on high for 3 hours until the chicken is very tender.
- Assemble the Dish: Shred the chicken with forks and stir it back into the sauce. Spread a single layer of tortilla chips on a large baking sheet, sprinkle with half the shredded cheese, then top with a generous layer of pulled chicken and the remaining cheese.
- Cook to Perfection: Place the baking sheet under a hot broiler for 3 to 5 minutes, watching closely, until the cheese is melted and chips at the edges begin to brown.
- Finishing Touches: Remove from the oven and immediately sprinkle with sliced green onions, thinly sliced chili, chopped cilantro, and toasted sesame seeds. Drizzle with sriracha mayo.
- Serve and Enjoy: Serve hot and melty on a platter or wooden board. Encourage guests to dig in right away for the best texture.
Notes
- Use chicken thighs for juicier results, or chicken breasts if you prefer leaner meat.
- Layer cheese both under and over the chicken for better melt and cohesion.
- Assemble nachos just before broiling to keep chips crisp.
- Toast sesame seeds briefly in a dry pan to boost their flavor.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 420
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: slow cooker, pulled chicken, nachos, Asian fusion, game day, hoisin, sesame, sriracha mayo