Best 5 Slow Cooker Mexican Chicken Tostadas Recipes
Introducing a culinary journey that will transport you to the vibrant streets of Mexico, where flavors dance and spices ignite taste buds. Slow cooker Mexican chicken tostadas await, a tantalizing symphony of textures and tastes that promises to turn any dining occasion into a fiesta. With the convenience of a slow cooker, you can effortlessly create this tantalizing dish, allowing the fragrant blend of Mexican spices to infuse the chicken with rich, savory notes. Prepared with a symphony of fresh ingredients, from succulent chicken to crisp tostada shells, tangy salsa, creamy guacamole, and a sprinkle of zesty cilantro, these tostadas are a celebration of Mexican culinary heritage.
Here are our top 5 tried and tested recipes!
SLOW-COOKER MEXICAN CHICKEN TOSTADAS
Top crisp tostada shells with a spicy chicken mixture slow-cooked to perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 10
Number Of Ingredients 12
Steps:
- Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove 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.
Nutrition Facts : Calories 325, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Tostada, Sodium 770 mg
SLOW-COOKER BEEF TOSTADAS
I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can't get enough of Mexican flavors. Pile on your best toppings. -Teresa DeVono, Red Lion, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.
Nutrition Facts : Calories 372 calories, Fat 13g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 602mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
SLOW-COOKER CHICKEN TINGA TACOS
Tinga is a Pueblan dish of braised chicken or pork in a chipotle, tomato and onion sauce, traditionally served on crisp tostadas and finished with toppings like crema, avocado and shredded lettuce. Some versions braise the meat directly in the sauce, while others call for chicken or pork that's already been cooked to be warmed in the sauce. (Some variations include chorizo, too.) The dish is widely popular because it's affordable and versatile, and tastes complex even though it is easy to make. For this slow-cooker adaptation, the bulk of the cook time is hands-off braising. Fresh corn is not traditional in tinga, but it's delicious, adding pops of sweetness and a flavor that echoes the corn tortillas or tostadas. Add one chipotle for a mild spice level or three for a more intense result.
Provided by Sarah DiGregorio
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken thighs, crushed tomatoes, garlic, chipotle chiles and adobo sauce, tomato paste, vegetable oil, bay leaf, oregano, cumin and half the onion. (Reserve the other half for serving.) Stir to combine and season with 2 teaspoons of salt. Cook on low until the chicken is very tender, about 6 hours.
- About 15 minutes before serving, turn the heat to high and stir in the corn kernels, onion powder and lime juice. Cook until the corn is warmed through, about 10 minutes. Meanwhile, if using tortillas, warm them.
- Remove and discard the bay leaf. Using two forks, coarsely shred the chicken. Taste the tinga and add more salt or lime juice if necessary. Serve the tinga on tortillas or tostadas, topped with the remaining sliced onion, the crema and the avocado.
Tips:
- For the best flavor, use fresh, high-quality ingredients. Organic, free-range chicken is a great option.
- Don't be afraid to adjust the spices to your liking. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder flavor, use less.
- Be sure to cook the chicken until it is cooked through. This will help to ensure that it is safe to eat.
- If you don't have a slow cooker, you can also make these tostadas in the oven. Just bake the chicken at 375 degrees Fahrenheit for 30-40 minutes, or until it is cooked through.
- Serve the tostadas with your favorite toppings. Some popular options include shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Conclusion:
These slow cooker Mexican chicken tostadas are a delicious and easy meal that is perfect for any occasion. They are also a great way to use up leftover chicken. So next time you have some leftover chicken, give this recipe a try. You won't be disappointed!
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