Spicy flavorful Jerk Chicken is cooked in a slow cooker, shredded and then baked on tortilla chips with cheese and black beans. It's then baked in the oven and garnished with pineapple, tomatoes, red onion, scallion, cilantro and sour cream for the perfect batch of summer nachos to serve at your next party.
Place all the jerk sauce ingredients in a blender. Blend until smooth. Set aside.
SLOW COOKER DIRECTIONS
Place the chicken breast in the slow cooker. Season with salt. Pour jerk sauce over the chicken. making sure to coat evenly. Place lid on the slow cooker and set for 6 hours on low OR 4 hours on high. The chicken is done when it is fork tender. Shred the chicken with two forks. This can be done inside the crockpot Set aside.
INSTANT POT DIRECTIONS
Place the chicken breast in the Instant Pot and pour in the jerk sauce. Place the lid on the Instant Pot, lock in place and making sure the lid seals. Set the timer for 15 minutes for 3 lbs of chicken. Larger pieces will need more time. When the timer is finished, turn the pressure valve to "venting" and allow the pressure to release. Carefully remove the lid and transfer the chicken to a dish preserving all the juices. Shred the chicken with two forks gently pulling the meat. Set aside
Preheat oven to 350◦ F (175◦ C). Place tortilla chips in an oven proof dish, skillet or on a baking sheet. Sprinkle with cheese, shredded jerk chicken, and black beans. Bake for 15 MINUTES or until melted and bubbly.
Before serving top nachos with pineapple, tomatoes, red onions, scallions, sour cream, and cilantro. Serve with your favorite scotch bonnet hot sauce and salsa on the side. ENJOY!!!