Slow Cooker BBQ Chicken Nacho Potatoes

It has been a week.

I know it seems as if I say that every week,
and, well, I do, but this week is HOMECOMING.

Even though I’m not on the court, it’s kind of a stressful week for everyone:
homecoming dues, homecoming floats, homecoming pictures

It’s a fun but hectic time.

And to celebrate the end of homecoming week,
I’m showing you these beauties:
Barbecue Chicken Nacho Potatoes

It’s beautiful nostalgia for me;
Memphis Redbirds games consisted of baseball (ha yeah sort of), that little theme park, and these.

BBQ NACHOS HOLY CHEESE AND BBQ SAUCE OH AND DID I MENTION BBQ

The best of my life.

So with the arrival of both Fall and comfort food season,
I thought BBQ nachos would be a good thing to do.

And it was.

First of all, the slow cooker does a ton of the work,
so don’t fret when you’re busy with all of your Fall Fun.

I lightened it up for you a little bit, too, with the chicken and hearty potato.

And skinny queso! Oh, so good.

You could totally add tortilla (totally tortilla) chips if that’s your thing.
Sometimes you need a little crunch in your life.

This is a delicious, hearty, flavorful, quick dinner when you’re needing something
to get this Autumn on the road.

It’s pure unadulterated, childhooded, hot potatoed, tailgated bliss.

Need I go on?

BBQ Chicken Nacho Potatoes
serves 4
Ingredients
2 large chicken breasts
1/2 cup BBQ sauce (I used this one)
4 small-medium russet potatoes
1 recipe queso/nacho cheese dip (this skinny one is FABulous!)
extra BBQ sauce, for serving

1. Place the two chicken breasts and BBQ sauce in a slow cooker. Cook over high heat for 1 1/2 hours or low heat for 3 hours. Once cooked through, shred with two forks.
2. Coat potatoes with a little bit of olive oil and salt and pepper. Roast at 400 degrees for an hour or until softened.
3. Make the queso according to recipe. Slice open the potatoes and pile on the chicken, queso, and BBQ sauce. Serve warm with a smile.

TAILGATE TIME HALLELUJAH