Crock Pot Chicken Tostadas

Photo by Amanda T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    lbs Skinless, boneless chicken breasts or thighs

  • 2

    cups Salsa

  • 1

    tsp Granulated Garlic

  • 10

    8" Tortillas, flour or whole wheat

  • 1

    cup Sour Cream

  • 1

    cup Grated Cheddar Cheese

  • 2 1/2

    cups Shredded (spring Mix) Lettuce

  • 1/4-1/2

    cup Taco Sauce or Additional Salsa

  • 2

    Tbsp Lime Juice

  • 1/4-1/2

    tsp Chili Powder

Directions

Place chicken, salsa and garlic in a crock pot. Stir; cook on low for 8-10 hours, or on high for 4-5 hours. Remove cooked chicken from crock pot and shred with 2 forks. Return meat to the crock pot, stirring back into the salsa mixture, then continue to cook until heated through or ready to serve. To serve, place a tortilla on a plate and spread with 1 tablespoon of the sour cream. Using a slotted spoon to drain liquid, place 1/3 cup of chicken on top, sprinkle with cheese and lettuce, drizzle with taco sauce and lime juice, then top with a dollop of sour cream and a light sprinkle of chili powder. Serve immediately.

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