Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 ½ cups chunky mild or medium salsa
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup chicken broth
  • 12 oz thick-cut restaurant-style tortilla chips
  • 3 cups shredded Monterey Jack and Sharp Cheddar blend
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 2 medium tomatoes, diced
  • 1 medium jalapeño, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the chicken at the bottom of the slow cooker. Rub with the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour the salsa, diced onions, minced garlic, and chicken broth over the top.
  2. Cover and cook on High for 3–4 hours (or Low for 7–8 hours) until the chicken reaches an internal temperature of 165°F and is fork-tender.
  3. Remove the chicken to a bowl and shred using two forks. If the remaining liquid in the slow cooker is too thin, simmer it uncovered for 15 minutes or discard half before tossing the shredded meat back into the juices.
  4. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  5. Spread half of the tortilla chips on the baking sheet. Sprinkle with 1 cup of the cheese blend. Distribute half of the shredded chicken, black beans, and corn over the cheese.
  6. Add the remaining chips, followed by the rest of the chicken and the remaining 2 cups of cheese.
  7. Bake for 5–8 minutes until the cheese is bubbly and slightly golden.
  8. Garnish with diced tomatoes, sliced jalapeños, and fresh cilantro immediately before serving.