Slow Cooker Chicken Nachos | Simple Home Edit

Ingredients

• 1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo (optional)
• 400 g (14 oz) canned diced tomatoes
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp sea salt flakes, plus extra to finish
• 1 tsp freshly cracked black pepper
• 1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
• Juice and zest of 1 lime
• ¼ cup (35 g) crumbled feta
• ½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
• 1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)
• 300 g (10½ oz) corn chips
• 250 g (9 oz) shredded Mexican cheese
• ¼ cup (60 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ tsp Tajin or sweet paprika, to finish (optional)