Slow Cooker Chicken Tostadas Recipe

Cooking Directions

• STEP 1.Place chicken breasts in a slow cooker and season with salt, pepper, cumin, and chili powder.
• STEP 2.Pour salsa over the chicken and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shredded.
• STEP 3.Remove chicken from the slow cooker and shred using two forks.
• STEP 4.Preheat the oven to 400°F (200°C) and place the tostada shells on a baking sheet. Bake for 5-7 minutes until crispy.
• STEP 5.To assemble the tostadas, spread a layer of refried beans on each tostada shell, then top with the shredded chicken.
• STEP 6.Add your desired toppings such as lettuce, tomatoes, cheese, avocado, and sour cream.
• STEP 7.Serve immediately and enjoy!

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts for extra flavor and tenderness.
• Feel free to customize the toppings to your liking. You can also add salsa, guacamole, or hot sauce.
• If you don't have a slow cooker, you can cook the chicken in a large pot on the stovetop over low heat for 2-3 hours until tender.

Storage and Serving

• Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the chicken in a skillet over medium heat until heated through.
• Serve the tostadas immediately after assembling to ensure the shells stay crispy.