Slow Cooker Chicken Tinga Tostadas
User Reviews
5
Slow Cooker Chicken Tinga Tostadas
Description
The recipe begins by placing chicken breasts in a slow cooker and adding jarred salsa along with optional chipotle chilies in adobo sauce for smoky heat. The chicken cooks on low for six hours or high for four until tender enough to shred. This slow cooking infuses the chicken with the flavors of the salsa and chipotles, creating a richly spiced tinga mixture.
The shredded chicken is then spooned onto crunchy tostada shells and garnished with crumbled cotija cheese (or alternative cheeses like feta or Monterey Jack), a drizzle of Mexican crema (or sour cream), diced avocado, fresh cilantro, and optionally diced white onion. The tostadas combine creamy, tangy, spicy, and fresh elements, offering a layered texture with crispy shells and tender chicken.
For an extra touch, homemade tostada shells can be fried from corn tortillas, enhancing freshness and flavor. These tostadas make a filling main dish suitable for casual meals, accompanied by sides like beans or rice.
Ingredients
- 2 lbs. chicken breast
- 1 - 16- ounce salsa in jar
- 4 Chipotle chilies in Adobo sauce diced (optional)
- 8 tostada shells
- 1 cup cotija cheese or feta, Monterey Jack, or Cheddar Cheese
- 1 cup Mexican crema or sour cream
- 2 avocado
- 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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 119mg | 40% |
| Sodium | 1346mg | 56% |
| Potassium | 1231mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 183mg | 18% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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