Slow-Cooker Mexican Chicken Tostadas

Easy Mexican night! Slow cook a spicy chicken mix to top crispy tostada shells.

  • prep time 20 min
  • total time 10 hr 20 min
  • ingredients 12
  • servings 10

Ingredients

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
  • 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 Cover and cook on low heat setting 8 to 10 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
    325
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    770mg
    770%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Iron
    16%;
    Exchanges:
    1 Starch; 4 Lean Meat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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