Chicken Nachos

I like to think that these are healthy because I use baked tortilla chips and veggies :). I encourage you to think the same!

I originally made these as a snack, but they really are a meal... with leftovers.

1 lb. chicken
chicken broth
1 packet taco seasoning (with 40% less sodium)
baked tortilla chips (I use scoops)
shredded cheddar cheese
2 tomatoes, seeded and chopped
small can of chopped black olives
1 cup shredded iceberg lettuce

Rinse chicken and trim any fat. Put the chicken and just enough broth to cover it in a slow cooker. Cook on low for 8 hours or high for 4 hours.

Remove chicken from slow cooker and discard the liquid. Shred the chicken and cook with the taco seasoning according to the package directions.

Preheat oven to 400 degrees.

Spread chips on a foil-lined baking sheet. Top with chicken, cheese, tomatoes, and olives.

Bake for 10-15 minutes, or until the cheese is melted. Top with lettuce. Serve with salsa and sour cream.