Slow-Cooker Chicken Tostadas

I love finding recipes that are simple to put together and taste great.  I recently tried this Slow-Cooker Chicken Tostada recipe as part of a menu plan, and since my family loved it, I will be making it time and time again!  I can see a lot of possibilities with this recipe, and there is so much room to make to suit your families tastes.  Tostadas are so fun to make and eat!

Slow-Cooked Chicken Tostadas

Begin by putting together your ingredients.  You’ll need chicken, a jalapeno, chili powder, garlic, oil, and lime juice.  I used chicken thighs as the recipe called for, but I believe you could easily substitute breasts if that’s what you have on hand or is what’s on sale.

Also, if you’re like me and have a hard time spending money on expensive tostada shells, you can buy soft corn tortillas and make your own!  Just bake them in the oven (about 350-400 degrees F will do) until they are dried out and crispy!

What You Need

Mix together everything but the chicken in the crock pot.



Add the chicken and give it a good stir to coat the chicken evenly.  Now, it’s time to turn on the slow cooker, and let the magic happen!


After a few hours on low, the chicken will be done and ready to shred.


Shred the chicken with two forks, or just your clean hands.  If you are using boneless chicken, your job will be even easier!


Return the chicken to the crock pot to stay warm until you’re ready to serve!

Ready to Serve

Slow-Cooker Chicken Tostadas

Yield: 6 to 8 servings

1 jalapeno, seeded and finely chopped
8-10 garlic cloves, finely chopped
2 tablespoons chili powder
2 tablespoons canola/vegetable oil
2 tablespoons fresh lime juice
2 pounds uncooked chicken (thighs, breasts, etc.)
tostada shells
shredded lettuce
shredded cheese
sour cream

In a slow cooker, mix together jalapeno, garlic, chili powder, oil, and lime juice. Add chicken and stir well to coat. Cook on low for 4 to 6 hours. Remove chicken and shred, discarding bones (if any). Return to slow cooker until ready to serve. Use a slotted spoon to serve.

Top tostada shells with chicken, lettuce, cheese, salsa, and sour cream as desired.

Recipe adapted from Pillsbury

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