Slow-Cooker Mexican Chicken Tostadas

Slow-Cooker Mexican Chicken Tostadas
Preparation time
20 mins
Cooking time
260 mins
Easy Recipes
5 people

Slow-Cooker Mexican Chicken Tostadas.

Top crisp tostada shells with a spicy chicken mixture that’s slow-cooked to perfection – a delicious Mexican dinner.


Slow-Cooker Mexican Chicken Tostadas


  • 1/2 large jalape?o chile, seeded, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 tablespoon Mexican chili powder
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 package (1 1/4 lb) boneless skinless chicken thighs
  • 5 tostada shells
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/3 cup Old El Pasoβ„’ Thick ‘n Chunky salsa
  • Sour cream, if desired


  1. Mix jalape?o chile, garlic, chili powder, oil, lime juice and salt in 1 1/2-quart slow cooker. Add chicken; coat with oil mixture.
  2. Cover; cook 4 to 5 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.

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