4 Pounds boneless skinless chicken thighs
1 Tablespoons garlic powder
1 Tablespoon season salt
1 Tablespoon cumin
1 Tablespoon chili powder
1 Teaspoon black pepper
1 Small onion – chopped
5 Cups chicken broth
4 Ounce can diced green chiles
1 Canned chipotle pepper – chopped (just 1 pepper – not the whole can)
1/4 Cup ranch dressing
1 Tablespoon sugar
1 Tablespoon sater
Shredded Colby Jack Cheese
Toppings of your choice
Combine garlic powder, season salt, cumin, chili powder, and black pepper (set aside 1 Tablespoon mixture) and coat chicken with seasoning mixture.
In Crock-Pot® slow cooker- add onion, and layer chicken. Add green chilies, chipotle pepper, and chicken broth.
Cover and cook on High Heat for 6 hours or 8 hours on low.
Remove chicken from broth and shred. Cover serving platter or large plate with Tortilla chips (we like Lime flavored!).
Layer 2 Cups of shredded chicken, shredded cheese, and any other toppings of your choice. Combine reserved seasoning mixture with Tablespoon of sugar and 1 Tablespoon of water. Drizzle over Nachos.