Slow-Cooker Mexican Chicken Tostadas (Cooking for Two)

Top crisp tostada shells with a spicy chicken mixture that's slow-cooked to perfection - a delicious Mexican dinner.

  • prep time 20 min
  • total time 4 hr 20 min
  • ingredients 12
  • servings 5

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 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
  • 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 Cover; cook 4 to 5 hours.
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Tostada
    Calories
    310
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    790mg
    790%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    27g
    27%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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