Typically, I would have topped these nachos with some green onions, maybe a few jalapeños or black olives. The truth is, these Buffalo Chicken Nachos are perfect just the way they are pictured! Chips with buffalo chicken, cheese, lettuce and drizzled with Ranch dressing. Another Savannah recipe that happens to be one of my favorites!
I’m still relying on the family a lot these days. I recently came out of the boot and I can get around pretty good. If I do too much in the mornings my surgery foot is swollen and in pain by mid afternoon. That makes dinnertime difficult so thank God for an understanding family!
Last week I cooked chicken in the crockpot with no particular use in mind. Savannah had a plan though. She shredded the chicken, added buffalo sauce and proceeded to whip up these amazingly delicious nachos. We were hooked on them, eating nachos every day until all of the chicken was gone. I believe I mentioned that she’s buffalo crazy, but she’s also really good at pulling together a delicious dish! Thanks Savannah!!
- 4 boneless, skinless chicken breast
- Salt and pepper
- Frank's buffalo sauce, to taste
- Tortilla chips
- Shredded cheddar cheese
- Shredded lettuce
- Ranch dressing
- Optional toppings: jalapeños, black olives, chopped scallions, sour cream, tomatoes
- Salt and pepper the chicken breast and place in a crockpot. Cook on low several hours, until tender and done. Remove from crockpot and cool to touch. Shred chicken and mix with buffalo sauce, to taste, set aside.
- Arrange chips on serving dish. Top with shredded buffalo chicken and cheese (or other toppings of your choice). Heat in the microwave to melt cheese. Remove from microwave and drizzle with Ranch dressing. Serve.
Oh yes!!!! This will happen at my house!!!!
Beverly, I don’t think you’ll be disappointed!