AuthorMike EgrieCategoryDifficultyBeginner
Buffalo Chicken Nachos
Yields6 Servings
Cook Time4 hrs 6 mins
 1 (5- to 6-pound) oven ready whole seasoned roaster chicken, thawed
 ¼ cup ¼ cup plus 2 tablespoons buffalo wing sauce, divided
 7 cups restaurant style tortilla chips (about 2/3 (13-ounce) bag)
 4 oz 1 container crumbled blue cheese
 1 cup chopped celery
 Chopped fresh cilantro, celery leaves and/or pico de gallo for garnish (optional)
1

In bottom of 6-quart slow cooker, add ½ cup water and marinade from bag; place 4 (3-inch) foil balls in slow cooker. Place chicken, breast side up, on top of foil balls; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.

2

Preheat oven to 400°; line rimmed baking pan with foil. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin and bones. With 2 forks, shred meat; transfer 2 cups to large bowl, add ¼ cup wing sauce and toss. Refrigerate remaining chicken in an airtight container up to 5 days.

3

Spread chips on prepared pan; top with chicken mixture, cheese, celery and remaining 2 tablespoons wing sauce. Bake nachos 6 minutes or until heated through; serve garnished with cilantro, celery leaves and/or pico de gallo, if desired. Makes about 10 cups.

Ingredients

 1 (5- to 6-pound) oven ready whole seasoned roaster chicken, thawed
 ¼ cup ¼ cup plus 2 tablespoons buffalo wing sauce, divided
 7 cups restaurant style tortilla chips (about 2/3 (13-ounce) bag)
 4 oz 1 container crumbled blue cheese
 1 cup chopped celery
 Chopped fresh cilantro, celery leaves and/or pico de gallo for garnish (optional)

Directions

1

In bottom of 6-quart slow cooker, add ½ cup water and marinade from bag; place 4 (3-inch) foil balls in slow cooker. Place chicken, breast side up, on top of foil balls; cover and cook on high 4 hours or low 8 hours or until chicken is very tender.

2

Preheat oven to 400°; line rimmed baking pan with foil. Transfer chicken to cutting board; let stand 20 minutes. Remove breast, wing and thigh meat from chicken; discard skin and bones. With 2 forks, shred meat; transfer 2 cups to large bowl, add ¼ cup wing sauce and toss. Refrigerate remaining chicken in an airtight container up to 5 days.

3

Spread chips on prepared pan; top with chicken mixture, cheese, celery and remaining 2 tablespoons wing sauce. Bake nachos 6 minutes or until heated through; serve garnished with cilantro, celery leaves and/or pico de gallo, if desired. Makes about 10 cups.

Buffalo Chicken Nachos
X