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Per serving
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- 1
Load up the slow cooker
Toss the chicken breasts into a 3- to 4-quart slow cooker. Sprinkle the taco seasoning all over, then pour the can of diced tomatoes and green chiles right on top — juices and all. Cover and cook on low for 3 to 4 hours, until the chicken hits 165°F and shreds easily.
- 2
Shred and season
Pull the chicken out and shred it with two forks. Return the meat to the slow cooker, add the salt, stir it into those juicy tomatoes, and let everything heat through for a few minutes.
- 3
Build your tostadas
Pile the chicken onto tostada shells and hit them with a generous handful of shredded Mexican cheese. Then go wild with toppings — shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapeños, fresh cilantro. Whatever makes you happy.
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Slow Cooker Chicken Tostadas
Created by: TacoEveryDay
Ingredients
- 2 1/2 lb boneless skinless chicken breasts
- 1 packet reduced-sodium taco seasoning
- 10 oz diced tomatoes and green chiles
- 1/2 tsp salt
- 16 tostada shells
- 2 cup shredded Mexican cheese blend
Instructions
- Load up the slow cookerToss the chicken breasts into a 3- to 4-quart slow cooker. Sprinkle the taco seasoning all over, then pour the can of diced tomatoes and green chiles right on top — juices and all. Cover and cook on low for 3 to 4 hours, until the chicken hits 165°F and shreds easily.
- Shred and seasonPull the chicken out and shred it with two forks. Return the meat to the slow cooker, add the salt, stir it into those juicy tomatoes, and let everything heat through for a few minutes.
- Build your tostadasPile the chicken onto tostada shells and hit them with a generous handful of shredded Mexican cheese. Then go wild with toppings — shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapeños, fresh cilantro. Whatever makes you happy.