Crock Pot Shredded Chicken Nachos

• 2 lbs chicken breasts, boneless, skinless
• 1 (1 ounce) package taco seasoning mix
• 1 (15 ounce) can pinto beans, drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 1/2 ounce) can green chilies
• 2 tablespoons lime juice
• 1/4 cup low sodium chicken broth
• 10 ounces tortilla chips
• 4 ounces colby-monterey jack cheese, shredded
• 3/4 cup sour cream
• 3/4 cup salsa
• 1/4 cup green onion, chopped
• 1/4 cup black olives, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into 12 wedges

1. Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
3. Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

chicken breasts, taco seasoning mix, pinto beans, tomatoes, green chilies, lime juice, chicken broth, tortilla chips, colbymonterey, sour cream, salsa, green onion, black olives, fresh cilantro, lime

Taken from www.food.com/recipe/crock-pot-shredded-chicken-nachos-380223 (may not work)