Recipe Monday: BBQ Chicken Nachos

I have tried a TON of new recipes lately, so I decided to make this recipe week and I'll be sharing 4 yummy recipes with you instead of one! Enjoy!

Technically, these were for a Superbowl snack, but I made them and thought they were good enough to make for lunch/dinner/anytime!

Bowl Game BBQ Nachos (Courtesy of Goodies by Kate)

1. 6 frozen skinless, boneless chicken breast halves
   
2. 1 (12 oz ) bottle of your favorite barbecue sauce. We prefer Sweet Baby Rays
   
3. 1/2 cup Italian dressing
   
4. 1/4 cup brown sugar
   
5. 2 tbsp Worcestershire sauce
   
6. 1 bag Tostitos Blue Corn Tortilla Chips
   
7. 1 jar Tostitos Monterray Jack Queso Cheese Dip
   
8. 2 cups shredded Mozzarella Cheese
   

DIRECTIONS

1. Place the frozen chicken in the crock pot.
   
2. In a different bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce.
   
3. Pour over the chicken and cover. Cook for 3-4 hours on high or 6-8 hours on low.
   
4. With about 1 hour left, pull each breast out, shred it with a fork, and put it back in the crock pot.
   
5. Preheat oven to 400 degrees
   
6. Lay the blue corn chips in a single layer on a cookie sheet
   
7. Lightly cover the chips with the shredded chicken barbecue
   
8. Drizzle the queso dip evenly over the chips. I didn't use the whole jar, but use as much as you like to achieve your desired cheesiness!
   
9. Sprinkle with 2 cups shredded mozzarella cheese
   
10. Bake in the oven for 5 minutes at 400 degrees.

*Image also by Goodies by Kate