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Crock Pot Chicken Tostadas


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Rate this recipe 4.5/5 (11 Votes)
Crock Pot Chicken Tostadas 1 Picture


  • 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



Step 1

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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