Tangy Taco Stack
Chicken Nacho Bake – recipe made in slow cooker
The yummy tang of fresh cranberries combines with savory cinnamon and ginger to make a completely delicious fall crockin' meal!
Game Day Nachos Entertaining is one of our favorite things! We love to have people gather around, have a good time, and top it all of with some yummy food! Now...
We brought Stanton's taste bud's vision to life with this ensemble! We love cooking things that make our families happy, so when Jenna's husband requested something with ranch and buffalo flavors with some ranch chips in the mix, we got right on it!
2 lbs chicken breast
1 (1 ounce) pkg ranch seasoning
1 (1.5 ounce) pkg taco seasoning
1 bottle buffalo wing sauce
Ranch flavored chips
Chopped onions and/or chopped green onions
Place chicken in slow cooker.
Combine the two seasoning packets and sprinkle over the chicken. Put lid on slow cooker and shake the chicken around to coat all sides with seasoning.
Then drizzle 1 cup (more or less to taste) over the top of the chicken.
Cover and cook on low for 6 hours or high for 3-4 hours.
Combine ½ to one cup of sour cream with 1/4 cup (1/2 cup for more heat) buffalo sauce.
Drain juice from chicken and shred. Add in the sour cream mixture.
Serving Suggestion: Individuals crumble chips (a handful) onto plate or in bowl, spoon some chicken mixture over the top and then add toppings! Add in other toppings that you love also to change it up!
Leave a Review
You must be logged in to post a comment.