Slow Cooker Mexican Chicken Tostadas

Top crisp tostada shells with a spicy chicken mixture slow-cooked to perfection.


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 (1 1/4 pounds) packages boneless skinless chicken thighs
1 (4.8 ounce) package 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


Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.

Cover and cook on LOW heat setting 8 to 10 hours.

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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 10 hours

Additional Information

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.

Nutritional Information

Amount per serving: Calories 325 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 7 g), Cholesterol 85 mg; Sodium 770 mg; Total Carbohydrate 12 g (Dietary Fiber 2 g, Protein 29 g; Exchanges: 1 Starch; 4 Lean Meat; Carbohydrate Choices: 1

Recipe Courtesy Of

Betty Crocker

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