Dinner Ideas

MamaMandee
Slow Cooker Mexican Chicken Tostadas
February 5, 2013 at 12:53 PM

Slow Cooker Mexican Chicken Tostadas from the Pillsbury site! 

You Need:

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

To Make:

  • 1Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.
  • 2Cover and cook on low heat setting 8 to 10 hours.
  • 3Remove 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.

Tips:

For an added fresh-tasting garlic kick, stir an additional 2 finely chopped garlic cloves into the shredded cooked chicken.

Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.

Top with chopped fresh cilantro.

Info:

Servings # 10

  • # of ingredients 12
  • prep time 20 Min
  • total time 10 Hr 20 Min

Replies

  • snuggiewoogie
    February 5, 2013 at 8:06 PM

     Another good one~!

  • Rocsi718
    February 6, 2013 at 7:22 AM

    that looks really good:)

  • VanBurren
    February 6, 2013 at 9:31 AM

     Yeah, I'd love to try this one out.

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