Slow Cooker Chicken Tostadas

Okay, not gonna lie, the Real Simple picture is way prettier than mine. One, I LOVE avocado and would smother it with this precious fruit if I could. I restrained myself for the photograph alone; afterwards I spread an entire half of avocado on my tostado and I’m not ashamed of it! In fact, I take pride in the indulgence. Two, their picture is just so pretty and I forgot to add the queso fresco which happens to be my favorite cheese ever.

This is such a lovely recipe that is so healthy and easy to make. I’m gonna share something that I haven’t on my blog thus far. I’m recovering from breast cancer, and the fact that this was a simple recipe that I could prepare and wasn’t take out was a celebration!

To continue the healthy vibe… I sprayed cooking spray on fresh tortillas, sprinkled them with cumin, then baked them (rather than fried them). Totally worth it.

You will love this! Enjoy!!!

Slow Cooker Chicken Tostadas (recipe care of Real Simple)

INGREDIENTS: 2 white onions (halved) , 1 ½ pounds (boneless, skinless) chicken thighs, 1 16-oz. jar tomatillo salsa , 2 poblano chiles (seeded and cut into 1-in. pieces, about 2 cups), 1 teaspoon kosher salt (divided), 3 large plum tomatoes (diced about 2 cups), 3 tablespoons finely chopped fresh cilantro leaves , 2 tablespoons fresh lime juice (plus wedges for serving), 8 corn tostadas, 2 ½ ounces queso fresco (fresh Mexican cheese) crumbled (about ½ cup)

DIRECTIONS: Chop 1 onion half to measure ½ cup; set aside. Chop remaining onion halves into 4 wedges each. Stir onion wedges, chicken, salsa, poblanos, and ¾ teaspoon salt in bowl of a 6-quart slow cooker. Cover and cook on low until tender, 4 to 5 hours. Using 2 forks, shred chicken in slow cooker. Meanwhile, make the pico de gallo: Stir tomatoes, cilantro, lime juice, reserved chopped onion, and remaining ¼ teaspoon salt in a medium bowl. Cover and refrigerate until ready to use or for up to 12 hours. Using a slotted spoon or tongs, top each tostada with about ¾ cup chicken mixture, 2 tablespoons pico de gallo, and 1 tablespoon queso fresco. Serve with lime wedges.

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