1– 1.5 lb boneless skinless chicken breasts (I used 1.3 lbs)
1/2 c franks red hot buffalo sauce
1/3 c chicken broth
1 tsp garlic powder
Salt + Pepper, to taste
4 oz cream cheese
For the nachos:
1 lb bag of mini bell peppers, stems removed, halved, seeded, and lightly flattened
3/4 c shredded cheddar cheese
1 jalepeno, sliced
3 green onions, for topping
Fresh cilantro, for topping
a few T buffalo sauce, for drizzling on top
a few T ranch dressing, for drizzling on top
Blue cheese crumbles, for topping
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.
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.
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.
Top with shredded cheese and jalepeno slices. Bake for 8-10 minutes, or until cheese is melted.
Remove from oven, and top with green onions, cilantro, buffalo sauce, ranch dressing, and blue cheese crumbles. ENJOY!!!