Slow Cooker Mexican Chicken Tostadas

Crazy easy and delicious, your slow cooker does all the work. A shredded spicy chicken mix tops crispy tostada shells. Yum!

Slow Cooker Mexican Chicken Tostadas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    large jalapeño chile, seeded, finely chopped

  • 5

    cloves garlic, finely chopped

  • 1

    tablespoon Mexican chili powder

  • 1

    tablespoon olive or vegetable oil

  • 1

    tablespoon lime juice

  • 1

    teaspoon salt

  • 1

    package (1¼ pound) chicken thighs, boneless skinless

  • 5

    tostada shells

  • ½

    cup lettuce, shredded

  • ½

    cup cheddar cheese, shredded (2 ounces)

  • cup Thick 'n Chunky salsa

  • Sour cream, if desired

Directions

Mix jalapeño chile, garlic, chili powder, oil, lime juice and salt in a 1 1/2-quart slow cooker. Add chicken; coat with oil mixture. Cover; cook 4 to 5 hours. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream. Makes 5 tostadas


Nutrition

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