In a mixing bowl, combine barbecue sauce, brown sugar, tequila, Italian dressing, and hot sauce. Stir until well combined. Pour the sauce over the chicken. Cover and cook 5 hours on LOW or 3 hours on HIGH. Remove chicken from slow cooker.
Shred chicken using 2 forks. Return chicken to slow cooker; mix to coat the chicken with the sauce. Cover and keep warm.
Make the Nachos
Preheat oven to 400º F (200º C). Line a large baking sheet with foil. Then spray generously with non-stick cooking spray.
Add half the tortilla chips and top with the chiken, half the cheese, half the corn, and half the green onion. Repeat one more layer. Then sprinkle the the rest of the cheese all over the toppings.
Bake nachos for 10-15 minutes, or until cheese is melted. Remove from oven.
Garnish with fresh salsa and cilantro leaves. Drizzle guacamole and/or sour cream and/or hot sauce, if desired.
Notes
STORE: Store the chicken refrigerated in an airtight container for up to 3 days.FREEZE: To freeze, follow these steps:
Let it cool completely.
Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
Seal, label, and freeze for up to 3 months.
REHEAT: Thaw it and reheat the chicken gently in a covered saucepan over medium heat until warmed through.MORE CHICKEN RECIPES YOU'LL LOVE:
★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used. Nutritional information is just for the chicken.