Buffalo Chicken Mini Bell Pepper Nachos

Buffalo Chicken Mini Bell Pepper "Nachos"


For the chicken:

For the nachos:



  1. To your instant pot or slow cooker add chicken, salt, pepper, garlic powder, buffalo sauce, and chicken broth.  If using instant pot, cook on high pressure for 8 minutes.  if using slow cooker, high for 6 hours, low for 4 hours. 
  2. When chicken is cooked, transfer to your stand mixer or cutting board to shred.  Return shredded chicken back to the pot and add cream cheese.  Keep stirring until cream cheese is fully melted. 
  3. Pre-heat oven to 400 degrees and line 9 x 14 Sheetpan with parchment paper.  Arrange flattened pepper halved on Sheetpan and add a little chicken mixture to each one.  
  4. Top with shredded cheese and jalepeno slices.  Bake for 8-10 minutes, or until cheese is melted. 
  5. Remove from oven, and top with green onions, cilantro, buffalo sauce, ranch dressing, and blue cheese crumbles. ENJOY!!!
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