Slow Cooker Chicken Tinga Tostadas
The easiest recipe with only 3 ingredients and all done in a slow cooker. It's full of flavor and can be used in tacos, tostadas, burritos, salads, and bowls.
Servings: 6
Equipment
- crockpot
- slow cooker
Ingredients
- 2 lbs. Chicken Breast
- 1 - 16- ounce jar Salsa
- 4 Chipotle Chilies in adobo sauce diced (optional)
- 8 Tostada Shells
- 1 cup Cotija or feta, Monterey Jack, or Cheddar Cheese
- 1 cup Mexican Crema or Sour Cream
- 2 Avocados
- 1/2 cup Cilantro
- 1/2 cup White Onion diced (optional)
Instructions
- Place chicken breast in slow cooker. Add your favorite jarred salsa (we usually use La Victoria medium) and chipotle chilies in adobo sauce (optional).
- Place the crock pot on the low setting and cook for 6 hours on low or 4 hours on the high setting. Shred chicken and it's ready to serve.
- To make chicken tinga tostadas:
- Top crispy tostada shells with the slow cooker salsa chicken. Sprinkle on cotija cheese (or Monterey jack, feta, cheddar). Drizzle on Mexican crema or sour cream. Top with fresh avocado and cilantro.
- *You can fry your own tostada shells. It's an extra step but holy moly, it is good. Fill a pan with about 1/2 inch of oil and heat over medium heat. Once the oil is hot, place corn tortillas in pan and fry for 30-45 seconds per side. Using tongs, take off heat and place on paper-towel lined plate.
Nutrition
Calories: 457kcal | Carbohydrates: 24g | Protein: 39g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 1346mg | Potassium: 1231mg | Fiber: 7g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 12.5mg | Calcium: 183mg | Iron: 1.9mg
