— 2 Boneless Chicken Breasts
— 3 Cups of Salsa Mild, but you can use medium or hot, if you prefer
— 3 Tbsp taco seasoning
— 1/2 Cups Chicken Broth
— 1 Cup Salsa Con Queso
— 1/2 Bag Tortilla Chips
— 1 8 Oz. Bag of Shredded Mexican Blend Cheese
Place chicken breasts in crockpot.
Add chicken broth.
Cover with taco seasoning.
Cover and cook on high for 1 hour.
Add 1.5 cups of salsa.
Cover and cook on low for 2 hours, stirring occasionally.
Add remainder of salsa (1.5 cups).
Add salsa con queso.
Stir mixture together.
Cook on low for 30-45 minutes.
Place approximately 10-15 chips on plate.
Add chicken mixture on top of chips.
Add shredded cheese (any amount that you desire) to top of nachos.
If you would like to melt the shredded cheese, you can place the nachos in the microwave for 30-35 seconds.