Chicken Tostadas
These Chicken Tostadas are a perfect weeknight dinner. You'll love the crispy shells, juicy chicken, and flavorful toppings!
Servings: 6
Calories: 159kcal
Equipment
- Crock Pot or Slow Cooker
Ingredients
- 3 boneless skinless chicken breasts
- 1 packet taco seasoning 1 packet = 3 tablespoons taco seasoning
- 1/2 onion diced
- 2 jalapeños diced and seeds removed
- 16 ounces salsa
- 1 15 ounce can of diced tomatoes with green chilis
- 6 corn tortillas
- coconut oil or other neutral oil
Topping Ideas
- refried beans
- cotija cheese
- fresh lime
- pickled red onions
- cilantro
- jalapenos
- sour cream
- salsa
- diced avocado
- hot sauce
Instructions
- Spray the bottom of the crockpot with cooking spray. Place chicken breasts, taco seasoning, onion, jalapeños, salsa, and diced tomatoes with green chilis into the pot.
- Cover and cook on HIGH for 3-4 hours. Remove chicken, shred it with two forks, and put it back into the pot. Stir to combine it with the sauce.
- While the chicken is cooking, or when you are getting ready to serve, preheat the oven to 425℉. Cover a pan in foil and place the tortillas on top. Brush each side of each tortilla with a little bit of oil.
- Bake for 5 minutes on one side, then flip and bake for another 2-3 minutes or until the tortillas become crispy.
- Top each tostada with chicken and the toppings of your choice.
Video
Notes
- This shredded chicken freezes great! Keep in in the freezer in an airtight container for up to 3 months. Thaw in the fridge before reheating.
- Nutrition Facts do not include toppings.
- You can use frozen chicken breasts but the cook time will be more like 4-6 hours on high.
Nutrition
Calories: 159kcal | Carbohydrates: 21g | Protein: 15g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1044mg | Potassium: 478mg | Fiber: 4g | Sugar: 5g | Vitamin A: 978IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg