Description

These Slow Cooker Asian Pulled Chicken Nachos combine tender, flavorful pulled chicken simmered in a tangy, slightly sweet Asian-inspired sauce with crunchy tortilla chips, pickled cucumbers, melted Monterey Jack cheese, and fresh garnishes. Perfect for a crowd-pleasing appetizer or casual meal, this recipe is easy to prepare with minimal hands-on time thanks to the slow cooker.

Ingredients

Scale

Sauce and Chicken

½ cup canned tomato sauce
¼ cup tomato paste
¼ cup Kikkoman Less Sodium Soy Sauce
3 tablespoons Kikkoman Rice Vinegar
3 tablespoons honey
2 scallions, sliced
2 cloves garlic, minced
1 ½ teaspoons minced fresh ginger (or ½ teaspoon dried ginger)
¼ teaspoon red chili flakes
2 pounds boneless, skinless chicken breast

Thickening Sauce

1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons Kikkoman Rice Vinegar
2 teaspoons honey

Pickled Cucumbers

1 English cucumber, thinly sliced

Nacho Assembly

1 bag (8 ounces) tortilla chips
3 ounces shredded Monterey Jack cheese
1 cup finely chopped yellow bell pepper
Sesame seeds, for garnish
Sliced scallions, for garnish
Cilantro, for garnish
Extra reserved sauce (¼ cup)

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Instructions

Prepare the slow cooker sauce and chicken: In the slow cooker, combine tomato sauce, tomato paste, soy sauce, rice vinegar, honey, sliced scallions, minced garlic, fresh ginger, and red chili flakes. Stir to mix thoroughly. Add the chicken breasts and make sure they are covered evenly with the sauce. Cover the slow cooker with a lid.
Cook the chicken: Set the slow cooker to low and cook for 6 hours, or set to high and cook for 2 hours until the chicken is tender and cooked through.
Shred the cooked chicken: Remove the chicken breasts from the slow cooker and place on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces.
Thicken the sauce: In a small bowl, mix cornstarch and cold water to create a slurry. Add this mixture back into the slow cooker sauce and turn the heat to high. Cook for 5 to 10 minutes, stirring occasionally, until the sauce has thickened. Reserve ¼ cup of this thickened sauce for later use as an extra drizzle.
Make the pickled cucumbers: In a shallow bowl, combine rice vinegar and honey. Add the thinly sliced cucumber and let it sit for 10 to 15 minutes to lightly pickle and soften.
Assemble the nachos: On a baking sheet, spread out the tortilla chips in an even layer. Top evenly with shredded Monterey Jack cheese, shredded pulled chicken, pickled cucumbers, and finely chopped yellow bell pepper.
Broil the nachos: Place the baking sheet under the broiler for 1 to 2 minutes, watching carefully, until the cheese is melted and bubbly.
Garnish and serve: Remove from the oven and sprinkle with sesame seeds, additional sliced scallions, fresh cilantro, and drizzle with the reserved sauce to add extra flavor. Serve immediately and enjoy!

Notes

Use fresh ginger for the best flavor, but dried ginger works as a substitute if needed.
Adjust the red chili flakes to your spice preference.
If you prefer crispier chicken, you can broil the shredded chicken separately before assembling the nachos.
Pickling cucumbers ahead of time enhances their flavor and saves time during assembly.
Broil the nachos on a high rack and watch closely to avoid burning the chips.

Prep Time: 20 minutes
Cook Time: 2 hours (high) or 6 hours (low)
Category: Appetizer
Method: Slow Cooking
Cuisine: Asian Fusion