Pulled Chicken Nachos



  • 4 cups water
  • 2 chicken bullion cubes
  • 1 Guinness beer
  • 4 tsp. garlic
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tbsp. oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 bay leaves
  • 1/4 tsp. crushed red pepper
  • 1.5 lbs. frozen, boneless, skinless chicken breasts


  • 1 bag tortilla chips
  • 2 cups Cheddar or Mexican blend cheese, shredded
  • Guacamole
  • Sour cream
  • Salsa

Add water, bullion cubes, beer, garlic, chili powder, cumin, oregano, salt, pepper, bay leaves and red pepper to a Dutch oven over medium-high heat. Bring to boil. Lower heat to low and add the chicken. Cover and cook on low for 1.5 hours, stirring often.

Once chicken is done, shred with two forks.

Preheat oven to broil.

Place chips on a large baking sheet. Using a slotted spoon, scoop up the chicken and allow to drain, and then spread evenly over the top of the chips. Top with shredded cheese. Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven and top with desired amount of guacamole, sour cream and salsa. Serve immediately.

by The Savvy Kitchen