Chicken Nachos

What you need:
• 1 T. Garlic Powder
• 1 T. Season Salt
• 1 T. Cumin
• 1 T. Chili Powder
• 1 tsp. Black Pepper
• 1 Small Onion – chopped
• 5 c. Chicken Broth
• 4 oz. Green Chiles, Canned, Diced
• 1 Chipotle Pepper – canned, chopped (just 1 pepper)
• 4 lbs. Boneless Skinless Chicken Thighs
• 1/4 c. Ranch Dressing
• 1 T. Sugar
• 1 T. Water
• Tortilla Chips to cover platter
• Shredded Colby Jack Cheese as needed
• Toppings of your choice – such as Jalapeno’s, black olives, sour cream, Guacamole and/or diced tomatoes

Directions:
1. Combine garlic powder, season salt, cumin, chili powder and black pepper! (Take 1 T. of seasoning, and coat chicken.)
2. Layer in the slow cooker, onion, chicken, green chiles, chipotle pepper and chicken broth.
3. Cover. Cook on High for 6 hours, or 8 hours on Low.
4. Remove chicken from broth and shred with two forks.
5. Cover serving platter or large plate with Tortilla chips of your choice.
6. Layer 2 cups of shredded chicken, shredded cheese, and any other toppings of your choice.
7. Combine reserved seasoning with 1 T. sugar and 1 T. water. Drizzle over Nachos.