24 ounces of ketchup
1 cup of water
1/2 cup of apple cider vinegar
1 1/2 teaspoons of onion powder
1 1/2 teaspoons of garlic powder
1/2 teaspoon of cayenne pepper
2 tablespoons of Worcestershire Sauce
4 chicken breasts
1 tablespoon of olive oil
Kosher salt and fresh cracked pepper to taste
6 ounces of shredded cheddar
6 ounces of shredded mozzarella
2 bags of corn tortilla chips
2 medium diced fresh tomatoes
1 cup of medium diced bread and butter pickles
1 cup pf sliced green onions
1/2 sliced jalapeño
1 medium diced avocado
1/2 cup of sour cream
In a large bowl whisk together the ketchup, water, vinegar, onion powder, garlic powder, cayenne and Worcestershire until it’s combined and set aside.
Season the chicken on both sides with salt and pepper and sear in a hot grill pan with 1 tablespoon of olive oil on each side for 2 minutes.
Place the chicken into a slow cooker and pour on the homemade BBQ sauce and cook on low heat for 6 to 8 hours.
Once it’s finished cooking shred the chicken using 2 forks and reserve 1 cup of BBQ sauce.
Place the tortilla chips on a sheet pan lined with parchment paper and evenly spread on the shredded chicken. Top off with shredded cheeses and melt under the broiler on low heat for 3 to 4 minutes.
To finish off the nachos add on the tomatoes, pickles, jalapeños, avocados, reserved BBQ sauce and sour cream.
Recipe created by Chef Billy Parisi l Click here to print this recipe