Go Back
sweet and spicy baked nachos
Print Recipe
5 from 3 votes

Firecracker Chicken Nachos

Firecracker Chicken Nachos pack a flavor punch with spicy buffalo sauce and sweet chili sauce. Slow cook the chicken a day in advance for quick, 15 minute meal on those busy evenings.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Dish
Cuisine: American
Servings: 6 people
Calories: 580kcal
Author: Julie Clark

Ingredients

  • 1/2 cup vinegar 118 ml
  • 1 1/2 tablespoons sugar 18 g
  • 1 teaspoon salt
  • 1/4 cup shredded carrots 10 g
  • 1/2 cup shredded red cabbage 50 g
  • 1/2 cup shredded Napa cabbage 50 g
  • 3/4 cup buffalo sauce 177 ml
  • 1/3 cup Thai sweet chili sauce 75 g
  • 3 tablespoons honey 63 g
  • 1 tablespoon soy sauce 15 ml
  • 1/4 teaspoon red pepper chili flakes to taste
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs 683 g
  • 1 bag restaurant-style tortilla chips 13 ounces
  • 1 cup shredded Monterey Jack cheese 113 g
  • 1 cup shredded Sharp Cheddar cheese 113 g
  • 1/4 cup sliced pickled jalapenos 17 g
  • 1 green onion sliced thinly
  • 1/2 cup freshly snipped cilantro leaves 20 g
  • lime wedges for serving

Instructions

  • In a medium, sealable bowl, combine the vinegar, sugar and salt, then add the carrots and cabbage. Cover the bowl and store in the refrigerator until ready to assemble the nachos.
  • Combine the buffalo sauce, sweet chili sauce, honey, soy sauce and red pepper flakes in the bottom of the slow cooker.
  • Nestle the chicken in the middle, then coat with some of the sauce.
  • Cook on low for 3-4 hours.
  • Transfer to a cutting board and shred with two forks. Reserve the sauce for drizzling over the completed nachos.
  • Preheat the oven to 425 degrees.
  • Line a large baking sheet with foil or parchment paper. Arrange half of the chips on the prepared sheet and top with half of the shredded chicken, then layer with half of each cheese.
  • Top with another layer of chips and repeat the toppings.
  • Broil or bake in the oven until the cheese is melted and bubbling, about 5 minutes.
  • Remove the tray from the oven and top with the jalapenos, green onions, marinated cabbage and fresh cilantro.
  • Drizzle with the remaining marinade sauce from the chicken. 
  • Serve immediately with lime wedges.

Video

Notes

I slow cooked the chicken a day in advance, so this meal was a quick, 15 minute dinner to throw together.

Nutrition

Calories: 580kcal