Slow Cooker Chicken Tostadas

By February 5, 2013 Chicken, CrockPot, easy, mexican No Comments
This chicken recipe is amazing. It is about as easy as it gets and the end result is flavorful. It shreds amazingly and can be used in a variety of dishes. I have done burritos, tacos, casseroles, and today TOSTADAS!  I love an easy CrockPot recipe that won’t heat up my whole house in the summer. CrockPot recipes are also good when I am at work all day and I can just set it and forget it. We favor chicken at our house so aside from The Best Pot Roast Ever recipe we cook a lot of chicken in our CrockPot. We ate these with a side of black beans. I usually get my black beans from a can, but one day I want to learn how to make them in a pressure cooker. :) Anyway, here is the CrockPot Chicken Tostadas recipe, Enjoy!

What you need:

  • 3-4 boneless and skinless chicken breast
  • 16 or 20 oz jar of salsa (any kind)
  • 1 package mild taco seasoning
  • Hard Tostada shells. (We buy our own at Wal-Mart – I included a  picture, they are tasty)

  •  Iceberg lettuce, shredded
  • 1 cup grape tomatoes, quartered (or any cut tomatoes)
  • 2 lines, quartered
  • 16 oz can black re-fried beans (you could use pinto, I just prefer black)
  • sour cream
  • cheese
  • salsa

What you do:

  1. Place the chicken breasts in crock pot and cover with salsa and taco seasoning. Stir to combine.
  2. Cook on low for 5-7 hours until chicken is cooked through.
  3. Remove the chicken from the crock pot and  shred. Return back to the CrockPot until time to serve.
  4. Heat re-fried beans on the stove top in a small sauce pan. Stir with a spatula until beans are a smooth consistency and warmed through.
  5. Assemble the tostadas. You can spread the re-fried beans on the bottom with the spatula and then top with the chicken and garnish with lettuce, cheese, sour cream, tomatos, etc.
  6. Enjoy! This is one of my husbands favorites!

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