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Slow-Cooker Mexican Chicken Tostadas

  • Prep 20 min
  • Total 10 hr 20 min
  • Ingredients 12
  • Servings 10

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

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

Steps

Hide Images
  • 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.

Expert Tips

For an added fresh-tasting garlic kick, stir an additional 2 finely chopped garlic cloves into the shredded cooked chicken.

Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.

Top with chopped fresh cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Tostada
Calories
325
Calories from Fat
160
% Daily Value
Total Fat
18g
Saturated Fat
7g
Cholesterol
85mg
Sodium
770mg
Total Carbohydrate
12g
Dietary Fiber
2g
Protein
29g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Starch; 4 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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