Crock Pot Chicken Tostadas | Slow Cooker Meals | Cinco De Mayo | Traver Recipes

If you like tacos, you’ll love Tostadas! This is a very easy slow cooker chicken recipe that can be used for Tostadas or tacos! Ingredients, Nutrition Facts, and Directions are below.

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Like the “Baked Chicken Enchiladas” and the “Taco Salad Minis” recipes I posted last week, this recipe for Crock Pot Chicken Tostadas is a great change up on taco night! You get the same satisfaction you would from hard shell tacos only they surprisingly don’t break apart when you bite into them. It’s truly a fun way to enjoy Mexican cuisine.

You can make your own tostadas from scratch if you’d like, but it’s really hard to beat the classic corn tostadas you buy in a bag from your local grocery or Walmart.

Slow Cooker Chicken:

Okay so this is pretty easy here we’re just going to use a 4.5 quart Crockpot, add 2 lbs. of Chicken Breast, one packet of Old El Paso “Slow Cooker Chipotle Chicken Seasoning Mix,” and 16 ounces of your favorite Salsa. Mix ingredients then set to LOW for 6 hours. I’ve done this recipe several times now and exactly 6 hours to the second on low heat in a 4.5 quart slow cooker turns out perfect every time. When it’s done cooking do not remove the chicken from the Crock-Pot to shred it. Do it while it’s still in the slow cooker you want to blend all the ingredients in with the chicken as it shreds. I recommend using a hand mixer on the lowest setting, as it takes this process down to about 30 seconds.

Tostadas:

Pull one out of the bag and top it with your favorite taco ingredients. At a lot of restaurants you’ll see that Tostadas as served with layers of refried beans, rice, cheese, shredded lettuce, diced tomatoes, fresh lime juice and cilantro. The meat can be anything, not just chicken. Ground beef, shredded pork, and shrimp are all popular. I say use what ingredients you have, you know what you like. Personally I went with rice, the shredded chicken of course, freshly shredded Monterey Jack cheese, a dab of salsa, and I usually go with some sort of sauce on top. I wanted something creamy but didn’t have any sour cream in my fridge, so I added a little Old El Paso Salsa Verde Sauce at the end. Which was better than I expected by the way… These are great with just meat, cheese, and hot sauce too if you’re keeping it on the lighter side.

Okay so without further ado here are the ingredients and directions, I hope you enjoy this recipe as always!

Ingredients: (Makes 12 Servings, 2 Tostadas per Serving)

• 2 lbs. Chicken Breast.
• 1 Packet Old El Paso Slow Cooker Chipotle Chicken Seasoning Mix.
• 16 Ounces Salsa of choice.
• 1 Bag of Tostadas, store bought, 24 count.
• (Optional Topping) 1 Box of Spanish or Mexican Rice Mix of choice.
• (Optional Topping) 2 Cups Shredded Monterey Jack Cheese (8oz. block).
• (Optional Topping) 5 Ounces Old El Paso Creamy Salsa Verde Sauce.
• (Optional Topping) For all you salsa freaks out there, including myself… If you want to top your Tostadas with a tablespoon of salsa each then you’ll need a total of 28 ounces of Salsa.

Nutrition Facts: (Per Serving, 2 Tostadas)

• Calories: 312
• Total Fat: 15g
• – Saturated: 0.7g
• – Trans: 0g
• – Poly: 0g
• – Mono: 0g
• Cholesterol: 70mg
• Sodium: 1,180mg
• Total Carbohydrates: 19g
• Fiber: 1g
• Sugar: 2g
• Protein: 23g
• Vitamin D: 0%
• Calcium: 17%
• Iron: 9%
• Potassium: 163mg
• Vitamin A: 4%
• Vitamin C: 3%

Directions:

1. Add chicken breasts, seasoning mix, and 16oz container of salsa to a 4.5 quart slow cooker and cook on low heat for 6 hours.
2. Once cooked, shred chicken while still inside the Crock Pot. Use two forks, or my recommendation is to use a hand mixer on a low speed setting. Once contents are fully shredded and combined, it’s time to serve.
3. Build your Tostadas. They can be served with rice, refried beans, shredded iceberg, diced tomato, fresh squeezed lime juice, cilantro, and sour cream. If you’re making this with the same toppings I used; Start with Spanish Rice, then your Crockpot Chicken, Monterey Jack Cheese, a Tablespoon of Salsa, and a drizzle of Old El Paso Salsa Verde Sauce to garnish. If you’re going to make refried beans or Spanish rice, that will add an additional step.