Serves 4


  • 1/2 cup white wine vinegar
  • 1 1/2 Tbsp. sugar
  • 1 tsp. salt
  • 1/4 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded Napa cabbage
  • 3/4 cup Buffalo sauce
  • 1/3 cup Thai sweet-chili sauce
  • 3 Tbsp. honey
  • 1 Tbsp. soy sauce
  • 1/4 tsp. red-pepper chili flakes, to taste
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 1 (13-ounce) bag restaurant-style tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sliced, pickled jalapeƱos
  • 1 green onion, sliced thinly
  • 1/2 cup fresh cilantro leaves
  • Lime wedges, for serving

    Preheat your oven to 425°.

    In a medium sealable bowl, combine the vinegar, sugar and salt then add the carrots and the red and Napa cabbage. Cover the bowl and store in the refrigerator until ready to assemble the nachos.

    Combine the buffalo sauce, sweet-chili sauce, honey, soy sauce and chili flakes in the bottom of the slow cooker. Nestle the chicken in the middle, then coat with some liquid. Cook on low for 3 to 4 hours. Transfer to a cutting board and shred with 2 forks.

    Line a large baking sheet with foil or parchment paper. Arrange half of the chips on the prepared sheet and top with half of the shredded chicken, then layer with half of each cheese. Top with another layer of chips and repeat the toppings.

    Broil or bake in the oven until the cheese is melted and bubbling, about 5 minutes. Remove the tray from the oven and top with jalapeƱos, green onions and fresh cilantro.

    Drizzle with the remaining marinade sauce from the pork. Serve immediately with lime wedges, if desired.

    From The Asian Slow Cooker by Kelly Kwok, Page Street Publishing Co. 2016.

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