Buffalo Chicken Nachos

buffalochickennachos

This is what happened when my two favorite football watching appetizers got together and had a baby.

Seriously.

I love nachos. I love wings. So I put them together.

This is probably not the healthiest football snack but you only live once, right?

Buffalo Chicken Nachos

by The Splattered Apron

Prep Time: 15 minutes

Cook Time: 3.5-4 hours

Keywords: bake slow-cooker appetizer

Ingredients (1 large baking sheet of nachos)

3 boneless, skinless chicken breasts
chicken stock
1 bottle of Frank’s Red Hot Sauce
tortilla chips
4 ounces Colby cheese, shredded
4 ounces Monterey jack cheese, shredded
2 ounces bleu cheese, crumbled
2 stalks of celery, diced
1/2 of a small red onion, thinly sliced

Instructions

Place the chicken breasts in the bottom of a slow cooker. Cover with chicken stock then add about 3/4 of the bottle of Frank’s Red Hot Sauce. Cook on high for at least 2.5 hours and up to 4 hours {the longer the better}.

Remove the chicken from the slow cooker and shred with two forks. Stir in more hot sauce to your desired level hotness.

Preheat the oven to 350.

On a large baking sheet, spread a layer of tortilla chips.

Spread the shredding chicken over the chips.

Sprinkle the diced celery over the chicken.

Distribute the bleu cheese all over the chicken, sparingly. You don’t want to be overwhelmed by the bleu cheese.

Next, add the red onions.

Then the shredded cheese.

Bake for 10-15 minutes, until the cheese has just melted.

Serve immediately.

I’m going to go easy on the pictures—it’s pretty obvious I was losing daylight when I took these. But this combination of flavors cannot wait for good lighting! I love how the celery maintains it’s crunch and cooling effect against the hot buffalo chicken, melty cheese and crunchy chips.