Hot Sauce Pulled BBQ Chicken Nachos
with Sweet Baby Ray’s Hot Sauce & Sweet Baby Ray’s Original Barbecue
time: Over An Hour | serves: Ingredients
- Hot Sauce BBQ Pulled Chicken
- 1/2 cup Sweet Baby Ray’s Original Barbecue
- 1/4 cup Sweet Baby Ray’s Hot Sauce
- 1/4 cup reduced-sodium chicken broth
- 2 tbsp tomato paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb boneless skinless chicken thighs
- Nachos
- 2 tbsp Sweet Baby Ray’s Original Barbecue Sauce
- 2 tbsp Sweet Baby Ray’s Hot Sauce
- 1 bag tortilla chips
- 2 cups Monterey Jack cheese, shredded
- 4 slices bacon, crispy cooked and chopped
- 4 bag green onions, thinly sliced
- 1 jalapeño pepper, thinly sliced
- 1 avocado, peeled, halved, pitted and thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 cup sour cream, for serving
- Lime wedges, for serving
Instructions
- Hot Sauce Pulled BBQ Chicken: In bowl of slow cooker, stir together Sweet Baby Ray’s Original Barbecue Sauce, Sweet Baby Ray’s Hot Sauce, broth, tomato paste, onion, garlic, chili powder, cumin, salt and pepper. Add chicken; toss to coat. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until chicken is very tender.
- Using 2 forks, transfer chicken to cutting board and shred. Return to slow cooker and toss with sauce. Keep warm.
- Nachos: Preheat oven to broil with oven rack set in the middle.
- On large foil-lined baking sheet, arrange half the tortilla chips. Sprinkle with half the Monterey Jack cheese, half the pulled chicken, half the bacon, half the green onions and half the jalapeño. Repeat layers 1 more time.
- Broil for 2 to 3 minutes or until cheese has melted and chips are lightly golden.
- Top nachos with avocado and cilantro. Drizzle with Sweet Baby Ray’s Original Barbecue Sauce and Sweet Baby Ray’s Hot Sauce. Serve with sour cream and lime wedges.
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