Crock Pot Chicken Tostadas

Chicken Tostada

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2 pounds boneless, skinless chicken thighs

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (16 oz.) jar salsa

1 (4 oz.) can diced chilies

1 (15 oz.) can enchilada sauce

1/2 to 1 whole onion, coarsely chopped

Serving day:

1 package crisp tostada shells

Shredded lettuce

Shredded cheddar cheese

Sour cream

Salsa tomatoes

1 (15 oz.) can refried beans


Place chicken, spices, salsa, enchilada sauce and onion into crock-pot. Cook on low for 6 to 8 hours until chicken falls apart. Shred with a fork. You can place in container to freeze. To serve: Thaw. Heat chicken to desired temperature. Layer serving day ingredients starting with beans on tostada shell.

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