Savvy with Abbie

 Last weekend Kevin and I went to Chili's to-go and part of what we ordered was chips and salsa. We had some but had so much extra. I was looking through a post in this Keto group I am in and I saw this post from Katherine S. who brought up a chicken nacho recipe that I thought was worth trying. I used the chips and salsa from Chili's and the rest we made at home. I put two boneless, skinless chicken breasts in the crockpot with 1/2 packet of taco seasoning and one can of diced tomatoes. I let it cook on high for 4 hours, took the chicken and shredded it and then added the rest of the taco seasoning. I put it on the chips, cooked in the oven on 350 degrees for about 5 minutes, added some shredded cheese, cooked 5 minutes more and then when I took it out, I added lettuce on top and dipped the chips in the salsa. So good and so easy! [[I only put chicken on part of the nachos because Kevin cooked his separately]]

I'll be honest, I've never had made-from-scratch Cheesy Chicken Nachos but these were pretty tasty! Click HERE to read the full recipe. We made some major changes but they still turned out pretty good! The recipe calls for shredded chicken so I put some chicken in a crockpot this morning, mixed it with chicken broth, garlic powder, and onion powder and let it sit for about five hours. I then added a BBQ seasoning mix that I found at the store to the crockpot and since there was already chicken broth in the crockpot, I used that as the liquid. I mixed it up, shredded the chicken, and let it mix together on high for about 30 minutes. I preheated the oven to 350 degrees. I took two tortillas, cut them each into eight pieces like a pizza, lined them next to each other on a cookie sheet, melted butter and applied it to each piece and then topped it with more garlic and onion powder and baked them for eight minutes. I did not stack them or overlap them. The original reci