Slow Cooker Mexican Chicken Tostadas
From kimmer 13 years agoIngredients
- 1 large jalapeno chili, finely chopped shopping list
- 10 cloves garlic, finely chopped (yes 10!) shopping list
- 2 tablespoons Mexican chili powder shopping list
- 2 tablespoons olive or vegetable oil shopping list
- 2 tablespoons lime juice shopping list
- 2 teaspoons salt shopping list
- 2 packages (1 1/4 pounds each) boneless skinless chicken thighs shopping list
- 1 package tostada shells (10 shells) shopping list
- 1 cup shredded lettuce shopping list
- 1 cup shredded cheddar cheese shopping list
- 3/4 cup of your favorite thick and chunky salsa shopping list
- 1/4 cup sour cream shopping list
How to make it
- Mix jalapeno chili, garlic, chili powder, oil, lime juice and salt in 3 to 4 quart slow cooker
- Add chicken, coat with oil mixture
- Cover and cook on low heat setting 8 to 10 hours
- 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.
- NOTE: I use mild salsa because this dish is quite spicy enough for my family with that.
The Rating
Reviewed by 4 people-
This sounds lovely Kimmer. Thanks for sharing. I love using the crock pot cuz as you say, it always smells so good when you walk in the house!
chuckieb in Ottawa loved it -
YUM! I loved that this was made in the slow cooker for a busy evening! Cut back on the heat too. Check out the IMI for a little more -----> more
mommyluvs2cook in Santa Fe loved it -
This was so good! Loved the addition of all of the garlic & jalapenos:) I used chicken breast and 2 jalapenos (we like spicy) This is now my "go to" chicken tostada!
NPMarie in Magalia loved it
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