Best 2 Slow Cooker Mexican Chicken Tostadas Recipes

Indulge in the delightful flavors of Mexican cuisine with our diverse collection of slow-cooker Mexican chicken tostada recipes. These culinary creations combine the vibrant zest of Mexican spices with the convenience of slow cooking, resulting in tender, succulent chicken that forms the heart of each tostada. From classic tostadas topped with fresh pico de gallo and tangy crema to unique variations featuring roasted corn and black bean salsa, our recipes offer a range of options to suit every palate. Prepare to tantalize your taste buds with these delectable slow-cooker Mexican chicken tostadas, perfect for busy weeknight dinners or casual gatherings with friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED CHICKEN TOSTADAS

Shredded Chicken Tostadas image

These flavorful tostadas are super easy and family-friendly. You won't believe how tender and juicy the chicken comes out. Just load the tostadas with your favorite fresh toppings, and you'll have one simple, sensational meal. -Lisa Kenny, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2-1/2 pounds boneless skinless chicken breasts
1 envelope reduced-sodium taco seasoning
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/2 teaspoon salt
16 tostada shells
2 cups shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapenos and fresh cilantro

Steps:

Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 378 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 858mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein.

SLOW-COOKER MEXICAN CHICKEN TOSTADAS

Slow-Cooker Mexican Chicken Tostadas image

Top crisp tostada shells with a spicy chicken mixture slow-cooked to perfection.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h20m

Yield 10

Number Of Ingredients 12

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 Old El Paso™ Thick 'n Chunky salsa
1/4 cup sour cream

Steps:

Mix jalapeño 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.

Nutrition Facts : Calories 325, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Tostada, Sodium 770 mg

Tips:

For the best flavor, use fresh, ripe ingredients. This includes the tomatoes, onions, cilantro, and lime.
If you don't have a slow cooker, you can cook the chicken in a Dutch oven over medium-low heat for 6-8 hours, or until the chicken is cooked through.
To make the tostadas ahead of time, cook the chicken and toppings according to the recipe. Then, assemble the tostadas just before serving.
If you're looking for a healthier option, you can use whole-wheat tortillas instead of corn tortillas. You can also skip the sour cream and guacamole, or use low-fat versions.

Conclusion:

Slow-cooker Mexican chicken tostadas are a delicious and easy meal that can be enjoyed by people of all ages. The chicken is cooked in a flavorful sauce until it is tender and juicy, and the toppings are fresh and crunchy. This dish is perfect for a casual weeknight dinner or a fun weekend party. So next time you're looking for a quick and easy meal that is sure to please everyone, give slow-cooker Mexican chicken tostadas a try. You won't be disappointed!