Chicken Nachos (Brooke’s recipe)

Chicken breasts (for all of us, she used 4-6)

Three jars of Tostitos Queso (she likes the white) again, use less for smaller group _{(Brooke has now learned to make a healthier homemade cheese sauce… we will leave this here for those not wanting to go the extra mile for a homemade sauce – recipe added below)}

Any extras that you like – caramelized onions, green chillis, jalapenos…

Chips

Sour cream (optional, but you better have it if you are asking me to join you for dinner)

Pour a thin layer of queso at bottom of crockpot.  Line chicken on top of cheese sauce.  Cover chicken breasts with the rest of one jar of sauce and add a little more from another jar.  Cover crockpot and cook on high for one hour.  Turn crockpot to low after one hour and cook for six hours more. Check every hour or so if you are home.  Stir and allow chicken to break up naturally with the stirring.  Thirty minutes before serving add the rest of second ar of sauce (or third jar if you have used two already).  This allows the cheese sauce to be a bit thicker when serving.  

Serve from crock pot when ready.

Homemade Cheese Sauce – for this amount of chicken you will need two – three cups of sauce … begin by melting three tablespoons of butter (med. heat) in saucepan with a teaspoon salt, after butter is melted completely add 1 tablespoon flour and whisk until smooth. Add 2 cups of heavy cream and whisk for about 1 minute, reduce heat to low. Begin adding cheddar cheese (in the USA Brooke uses cheddar, monteray jack, and pepper jack shredded straight from a block into the saucepan) stirring as she adds about 1/3 cup at a time). Add the amount of cheese you like for taste, but it will require at least 4 ounces for a mildly cheesy sauce. We like a little cream cheese as well, but we do not melt that in until taste is as we like with the other cheeses. Once taste is confirmed add 2 tablespoons of cream chesse and stir until blended with sauce.