Slow-Cooker Mexican Chicken Tostadas (Cooking for Two)

(12)
  9 reviews
  • 20|min prep time
  • 4|hr|20|min total time
  • 12 ingredients
  • 5 servings

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 lb) boneless skinless chicken thighs
5
tostada shells
1/2
cup shredded lettuce
1/2
cup shredded Cheddar cheese (2 oz)
1/3
cup Old El Paso™ Thick 'n Chunky salsa
Sour cream, if desired

Directions

  1. 1 Mix jalapeño chile, garlic, chili powder, oil, lime juice and salt in 1 1/2-quart slow cooker. Add chicken; coat with oil mixture.
  2. 2 Cover; cook 4 to 5 hours.
  3. 3 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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