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Slow-Cooker Mexican Chicken Tostadas

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

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