Shredded Chicken Nachos - cooking recipe

Ingredients

Nachos
2 lbs boneless skinless chicken thighs
1 1/4 ounces taco seasoning mix
15 ounces pinto beans, drained
14 1/2 ounces diced tomatoes, undrained
4 1/2 ounces green chilies, chopped
2 tablespoons lime juice
10 ounces tortilla chips (restaurant style)
Toppings
1 cup colby-monterey jack cheese, shredded
3/4 cup sour cream
3/4 cup chunky salsa
4 medium green onions, sliced
1/4 cup ripe olives or 1/4 cup green olives, sliced
2 tablespoons fresh cilantro, chopped
1 lime, cut into 12 wedges

Preparation

In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
Sprinkle with taco seasoning mix.
Top with beans, tomatoes, chilies, and lime juice.
Cover and cook on low heat setting for 7 to 8 hours.
Just before serving, place topping ingredients in individual serving dishes.
Remove chicken from slow cooker and place on cutting board.
Mash beans with slow cooker.
Shred chicken with 2 forks and return to slow cooker to mix well.
To serve, have guests place tortilla chips on serving plates.
Spoon 1/2 cup chicken mixture onto chips.
Top nachos with desired toppings.
Chicken mixture can be held on low heat setting up to 2 hours.