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Slow-Cooker Mexican Chicken Tostadas

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Slow-Cooker Mexican Chicken Tostadas
  • Prep 20 min
  • Total 10 hr 20 min
  • Servings 10
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Top crisp tostada shells with a spicy chicken mixture slow-cooked to perfection.
Updated Aug 13, 2010

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an added fresh-tasting garlic kick, stir an additional 2 finely chopped garlic cloves into the shredded cooked chicken.
  • tip 2
    Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.
  • tip 3
    Top with chopped fresh cilantro.

Nutrition

325 Calories, 18g Total Fat, 29g Protein, 12g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% 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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