Sheet Pan Asian BBQ Salmon
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Southern favorites, kitchen tips, and glimpses of real life as a wife and mother are just a few of the things you will find at The Speedy Spatula. When Amy is not in the kitchen creating a new recipe, you can find her in the outdoors enjoying nature with her husband and son. Inspired by a long line of family cooks, Amy takes Southern favorites and makes them fast, healthier, and easy for the modern cook. Follow The Speedy Spatula on Instagram where a new recipe is posted daily.
2 boneless skinless chicken breasts
1½ C. Head Country Bar-B-Q Sauce, The Original
2 tsp. Head Country Seasoning, Sweet & Spicy
2 C. tortilla chips
2 C. shredded Pepper Jack Cheese
¼ C. sliced black olives
1 C. shredded iceberg lettuce
2 green onion stalks diced (just the green-not the bulb)
2 Tbsp. sour cream
Varies
4-6 hours
Place chicken breasts in a 2-quart or larger slow cooker and add ½ C. water along with the Head Country Seasoning and 1 C. BBQ sauce.
Cover and cook on high 4 hours, or on low 6 hours.
Once cooked, shred chicken and drizzle 5 Tbsp. of the sauce in the slow cooker over the chicken.
Spray a cast iron skillet with nonstick cooking spray and layer chips in the bottom.
Top chips with the shredded chicken and add cheese. Bake in the oven at 350°F for 5 minutes or until cheese is melted.
Remove chips from the oven and drizzle ½ C. BBQ sauce over the nachos.
Add black olives, green onion, and shredded lettuce, then top with sour cream. Serve hot. Enjoy!
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