Slow Cooker Mexican Chicken Tostadas
By carvalhohm
Crazy easy and delicious, your slow cooker does all the work. A shredded spicy chicken mix tops crispy tostada shells. Yum!
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Ingredients
- 1/2 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 (1 1/4 pound) chicken thighs, boneless skinless
- 5 tostada shells
- 1/2 cup lettuce, shredded
- 1/2 cup cheddar cheese, shredded (2 ounces)
- 1/3 cup Thick 'n Chunky salsa
- Sour cream, if desired
Preparation
Step 1
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