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It’s football season, friends! You know for me, the food is more exciting than the actual game. Though, I will say this past weekend, we had a few friends over for football, and our team was down by just a few points, and I was glued to the tv. But the only reason I was ever excited to have guests over, was for football food. Whatever works, right?
My fave condiment since I can remember has been Pace® Picante. Growing up, I’d only tolerate their mild. No, but seriously, I’d make my parents buy me my own mild jar, because I wouldn’t venture into anything more; an adult give me all the Pace® Picante in medium, please. I’ll be honest and tell you I have never had Pace® Chunky Salsa. I suppose my mom bought the picante, and I just never looked back. It’s my staple condiment for life.
Whenever we host friends for gameday, I can’t not provide something. I almost always have chicken in the freezer, and obvs a jar of Pace® Picante. My chicken, a 3lb package was completely frozen, and I knew I’d have to make it all at once, or it’d go to waste. And so, and idea was born.
Slow-cooker Picante Chicken. Like my Shredded Buffalo Chicken, this Picante Chicken is so easy to make, and is loaded with flavor; with hand-picked jalapenos and a bold Southwest flavor, all I need for this simple recipe is 1 cup of Pace® Picante, and my chicken. Note: you can use chicken breast, or thigh. I tend to use chicken thigh for slow-cooker recipes, because I feel like chicken breast tends to dry out. It’s all about preference.
- 3 lbs chicken thigh, or breast
- 1 cup Pace® Picante (mild, medium, or hot)
- Place chicken in a slow cooker.
- Cover and cook on high for 2 hours (or low for 4-6 hours).
- Add 1 cup picante, and cover. This will allow for chicken to stay moist.
- Cook 2 more hours on high, (2-3 hours on low) or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed.
There are so many ways you can use this Picante Chicken! For gamedays, you can never go wrong with loaded nachos, right?
I love to layer baked nachos with chips, chicken, and cheese. Layer again with more and bake for 5-7 minutes. Then, I’ll add a.l.l. the toppings.
Loaded Chicken Nachos
- 1 bag tortilla chips of choice
- 2 cups shredded chicken
- 2 cups cheese, shredded (I used Mexican blend)
- additional topping ideas: diced tomato, black olives, cilantro, red onion, extra picante, sour cream, guacamole, green onions
- Preheat oven to 350F.
- Layer chips to a baking dish. Top with half shredded chicken, and half cheese. Add second layer of chips, and top with remaining chicken, and cheese.
- Bake 8-10 minutes, until chips are warm, and cheese has melted.
- Load with your favorite toppings.
- Dig IN!
One of my favorite ways to eat Pace® Picante is usually on a baked potato, or sweet potato. So I knew Picante Chicken Potato Skins were another perfect way to enjoy game time, without killing myself in the kitchen.
Picante Chicken Potato Skins
- 4 medium russet potatoes
- 2 cups shredded chicken
- 1/2 cup cheddar cheese, shredded
- cilantro, for garnish
- additional picante, for garnish
- Preheat oven to 400 degrees F. Wash and dry off the potatoes, thoroughly. Pierce each potato with a fork.
- Bake potatoes for 35-45 minutes (depending on size) until they are semi soft. Don’t cook all the way, since these potatoes will once again go back into the oven.
- Once potatoes are cool, cut potato into halves. Scoop center filling from each half to create a “boat”. Discard filling. Load each boat with chicken mixture and top with cheddar cheese.
- Place in oven under the broiler for 8-10 minutes or until edges are crispy. Remove from the oven, garnish with cilantro (if desired). Enjoy!
Find your next jar of Pace® at your local Walmart!