Description

These Slow Cooker Asian Pulled Chicken Nachos combine tender, flavorful pulled chicken slow-cooked in a tangy, slightly sweet Asian-inspired sauce, layered over crispy tortilla chips with pickled cucumbers, colorful bell peppers, melted Monterey jack cheese, and fresh garnishes. Perfect as a fun appetizer or a satisfying party snack, this recipe blends slow cooking with a quick broil for melty, delicious nachos that everyone will love.

Ingredients

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Slow Cooker Pulled Chicken Sauce

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 garlic, minced
1½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger)
¼ teaspoon red chili flakes
2 pounds boneless, skinless chicken breast

Sauce Thickening Mixture

1 tablespoon cornstarch
2 tablespoons cold water

Pickled Cucumbers

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

Nacho Assembly

1 bag (8 ounces) tortilla chips
3 ounces shredded Monterey jack cheese
1 cup finely chopped yellow bell pepper
Sesame seeds, for garnish
Sliced scallions, for garnish
Cilantro, for garnish
Extra sauce reserved from slow cooker

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Instructions

Make the pulled chicken: In a slow cooker, combine the tomato sauce, tomato paste, soy sauce, rice vinegar, honey, sliced scallions, minced garlic, minced ginger, and red chili flakes. Add the chicken breasts and make sure they are fully covered with the sauce. Cover and cook on low for 6 hours or on high for 2 hours until the chicken is fully cooked and tender.
Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them thoroughly using two forks.
Thicken sauce: In a small bowl, mix the cornstarch with cold water until smooth. Pour this mixture into the slow cooker and stir well. Cook the sauce on high for 5-10 minutes until it thickens. Reserve about ¼ cup of this thickened sauce for later use as extra topping.
Make pickled cucumbers: In a shallow bowl, combine the rice vinegar and honey. Add the thinly sliced cucumber and let them sit for 10-15 minutes to pickle lightly and develop flavor.
Assemble nachos: Spread the tortilla chips evenly on a baking sheet. Layer the shredded pulled chicken over the chips, then scatter the shredded Monterey jack cheese, pickled cucumber slices, and finely chopped yellow bell pepper on top. Add desired garnishes including sesame seeds, sliced scallions, and cilantro.
Broil until cheese melts: Place the baking sheet under a broiler in the oven for 1-2 minutes, carefully watching until the cheese is melted and bubbly. Remove from oven and drizzle extra reserved sauce over the nachos before serving.

Notes

For a spicier kick, increase the red chili flakes or add sliced jalapeños.
Use low-sodium soy sauce to control salt content.
Can be prepared earlier by cooking the chicken the day before and assembling just before serving.
Make sure to watch the nachos closely under the broiler to prevent burning.
Substitute the Monterey jack cheese for a dairy-free option to make this recipe lactose-free.