Slow-Cooker Mexican Chicken Tostadas

Slow-Cooker Mexican Chicken Tostadas

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

Prep Time

20

Minutes

Total Time

10:20

Hrs:Mins

Makes

10

tostadas

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.
Makes 10 tostadas
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For an added fresh-tasting garlic kick, stir an additional 2 finely chopped garlic cloves into the shredded cooked chicken.
Serve-With
Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.
Special Touch
Top with chopped fresh cilantro.

Nutrition Information:

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