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Slow-Cooker Mexican Chicken Tostadas
Slow-Cooker Mexican Chicken Tostadas
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Prep Time:
20 minutes
Total Time:
10 hours 20 minutes
Savor spicy slow-cooked chicken on crispy tostada shells for an easy and delicious meal.
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 thick & chunky salsa
  • 1/4 cup sour cream
Instructions:
  • Combine jalapeño chili, garlic, chili powder, oil, lime juice, and salt in a 3- to 4-quart slow cooker. Coat chicken with the flavorful oil mixture.
  • Cook on low heat for 8 to 10 hours, covered.
  • Take out the chicken from the cooker and transfer it to a cutting board. Use two forks to shred the chicken. Put the shredded chicken back into the cooker and mix it thoroughly. With a slotted spoon, scoop out the chicken mixture from the cooker and place 1/3 cup of it onto each tostada shell. Garnish with lettuce, cheese, salsa, and sour cream.

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