Description

These Slow Cooker Asian Pulled Chicken Nachos combine tender, flavorful pulled chicken cooked in a savory Asian-inspired sauce with crunchy tortilla chips, fresh pickled cucumbers, and melted Monterey jack cheese. Perfect for a crowd-pleasing appetizer or casual meal, this recipe uses a slow cooker for effortless cooking and finishes under the broiler for the perfect cheese melt and crisp toppings.

Ingredients

Scale

For the Pulled Chicken and Sauce

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 fresh ginger, minced (or ½ teaspoon dried ginger)
¼ teaspoon red chili flakes
2 pounds boneless, skinless chicken breast

For Thickening the Sauce

1 tablespoon cornstarch
2 tablespoons cold water

For Pickled Cucumbers

2 tablespoons Kikkoman Rice Vinegar
2 teaspoons honey
1 English cucumber, thinly sliced

For 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
Reserved extra sauce

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Instructions

Make the pulled chicken: In your slow cooker, combine the tomato sauce, tomato paste, soy sauce, rice vinegar, honey, scallions, minced garlic, ginger, and red chili flakes to create a flavorful sauce base. Add the chicken breasts to the slow cooker and cover completely with the sauce mixture. Cook on low for 6 hours or on high for 2 hours until the chicken is fully cooked and tender.
Shred the chicken: Remove the cooked chicken breasts from the slow cooker and place on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces, discarding any excess fat or unappealing bits.
Thicken the sauce: In a small bowl, mix the cornstarch with cold water until smooth. Stir this slurry into the sauce remaining in the slow cooker. Turn the heat to high and cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens to a nice glaze consistency. Reserve about ¼ cup of this sauce for serving later.
Make pickled cucumbers: In a shallow bowl, whisk together the rice vinegar and honey until combined. Add the thin cucumber slices and let them sit for 10 to 15 minutes to develop a quick, sweet-pickled flavor.
Assemble the nachos: Spread the tortilla chips evenly on a baking sheet. Sprinkle shredded Monterey jack cheese over the chips, then layer generously with the pulled chicken, pickled cucumber slices, and chopped yellow bell pepper. Add sesame seeds, sliced scallions, and cilantro as garnish to your liking.
Broil the nachos: Place the assembled nachos under the oven broiler for 1 to 2 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Serve: Remove from the oven, drizzle with the reserved extra sauce, and enjoy these irresistible Asian-inspired pulled chicken nachos immediately.

Notes

Use fresh ginger if possible for better flavor, but dried ginger works in a pinch.
Adjust the amount of red chili flakes to control the heat level.
For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Ensure chicken is fully cooked before shredding to avoid any food safety issues.
Broil nachos just until cheese melts to prevent chips from burning or becoming too crispy.
Pickled cucumbers can be made ahead and refrigerated for up to a day.