Baked Slow Cooker Mexican Chicken Tostadas
Danalaila
July 10, 2019
Ingredients
Slow Cooker Mexican Chicken
- 1 pack Corn tortillas
- organic Canola Oil I used- Simple Truth Brand- Expeller Pressed -
- salt
- 1 pack chicken tenders
- 1 cup diced tomatoes I used San Marzano
- 1 1/4 cup onion chopped
- 1 TBSP chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt and pepper
Toppings and Extras
- 1 can refined beans warmed up
- 1 bag Mexican shredded cheese blend
- 1 block Queso Fresco part skim milk
- 1 bunch green onions - scallions chopped
- 1 bag shredded lettuce
- 1 avocado scooped out and chopped
Servings:
Units:
Instructions
- First pre-heat your oven to 400 degrees and on a baking lined with foil add the corn tortillas and coat them on both sides with the oil and sprinkle with some salt.
- Next, bake the tortillas for 7 minutes per side flipping once and then transfer to a plate and set aside.
- For the Slow Cooker Chicken - add the chicken tenders to the base and sprinkle the chili powder, cumin, garlic powder and some salt and pepper over the top.
- Next, add the chopped onion and chopped tomatoes over the top of the chicken tenders.
- Set the slow cooker to high for 2 hours but they should be done in a hour and a half - at that point take 2 forks and shred the chicken and then leave the chicken in there to stay warm.
- The last thing to do is to build the tostadas however you like them... I start with the warn refined beans, then I add the chicken and from there add whatever toppings you love and enjoy!!! :)
- These are by far one of my favorites things to make they are absolutely delicious!!!
Share this Recipe
No Reviews
Leave a Reply