Slow-Cooker Mexican Chicken Tostadas

(21)
  10 reviews
  • 20|min prep time
  • 10|hr|20|min total time
  • 12 ingredients
  • 10 servings

1
large jalapeño chili, finely chopped
10
cloves garlic, finely chopped
2
tablespoons Mexican chili powder
2
tablespoons olive or vegetable oil
2
tablespoons lime juice
2
teaspoons salt
2
packages (1 1/4 pounds each) boneless skinless chicken thighs
1
package (4.8 ounces) tostada shells (10 shells)
1
cup shredded lettuce
1
cup shredded Cheddar cheese (4 ounces)
3/4
cup Old El Paso™ Thick 'n Chunky salsa
1/4
cup sour cream

Directions

  1. 1 Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.
  2. 2 Cover and cook on low heat setting 8 to 10 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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