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The slow cooker helps make a flavorful and tender meat for these tostadas. The meat would also work well for tacos or on a taco salad.
Topping suggestions: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole.
1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts in size.
2. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Pour over the chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from the slow cooker and shred. Mix in 1/2 cup of juice remaining in the slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with the hot chicken mixture and any other desired toppings.
3 Comments
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mandyhello on 1.25.2011
I almost hesitate to comment because I changed the recipe up a LOT, but it was so good, I thought I’d comment anyway. I used one package of breast meat and another of thighs, added the onion and lime, and subbed out canned Mexican salsa for the chiles. I also added one packet of taco seasoning to the mix, and cooked it for 9 hours on low. It made the most awesome chicken tacos!
ambermccann on 5.13.2010
Made these the other night and topped them with homemade guac! So incredibly yummy. To be honest, I’m always very hesitant to use chicken breasts in the crockpot as I find them very dry and chewy but these were wonderful. Plenty of moisture to make them so good.
jennings235 on 4.2.2010
absolutely delicious! After I made these for my family, I gave my mom and sister the recipe and everyone love it!