INGREDIENTS

• 1 lb chicken breast
• 2 tbsp taco seasoning
• 10 oz can diced tomatoes with green chilies
• 1 cup onion diced
• 1 cup of pickled jalapenos
• 1 cup sour cream
• 1 cups shredded lettuce
• 4 cups cheddar cheese, shredded
• 8 oz Mr Tortilla Crunchy Chips

INSTRUCTIONS

1. Rub the chicken breast with the taco seasoning and add to a slow cooker with the diced tomatoes with green chilies, and diced onion.
2. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove the chicken from the slow cooker, shred, then return to the slow cooker and stir everything together.
4. Heat an oven to broil on low.
5. Arrange the low carb keto tortilla chips on a sheet pan. 
6. Spoon the CrockPot chicken over the nacho chips, then sprinkle the cheese on top.
7. Place under the broiler in the oven for 3-4 minutes, or until the cheese has melted.
8. Remove from the oven and top with the optional toppings of your choice.