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salsa verde chicken tostadas (crockpot)

(2)
spatdi avatar
Recipe by
Susan Din
@spatdi
Houston, TX

Super easy, healthy and delicious! Cook the chicken with jarred salsa verde and serve over crisp corn tortillas with a crunchy slaw on top!
I didn't think I'd like the slaw, I'm not a fan of red cabbage...but it was sooooo good!
We had to make more slaw to eat with the leftovers, because it really MADE the dish!
A great make ahead meal to reheat and assemble on a busy night!
Recipe adapted from skinnytaste.com

read more
(2)
yield 6 -8 tostadas
prep time 20 Min
cook time 2 Hr
method Slow Cooker Crock Pot

Ingredients For salsa verde chicken tostadas (crockpot)

  • CROCK POT INGREDIENTS
  • 1 1/2-2 lb
    chicken breasts or tenders, boneless and skinless
  • 12 oz
    jarred roasted tomatilla salsa verde
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    salt
  • 1/8 tsp
    cumin
  • SLAW INGREDIENTS
  • 12 oz
    red cabbage, shredded
  • 1/2 c
    cilantro, fresh-chopped
  • 1/4 c
    lime juice, fresh
  • 1/4 tsp
    salt
  • TOSTADAS AND TOPPINGS
  • 8-10
    tostada shells or make your own with corn tortillas
  • 1 c
    shredded 2% cheese
  • opt jar
    pickled jalapenos
  • opt
    sour cream

How To Make salsa verde chicken tostadas (crockpot)

  • 1
    COOK CHICKEN:
    Lay chicken in the bottom of a crock pot and season with garlic powder, oregano, cumin, salt and pepper. Pour salsa verde over top.
    Cover and cook for 2 hours on high.
  • 2
    Remove chicken from the sauce and shred with two forks...(I use my kitchenaide with the paddle, it takes about 20 seconds!)

    FINISH CHICKEN:
    Stir enough sauce into the shredded chicken to moisten it-you will not need all the liquid.
    Taste and adjust seasoning if needed.
    Proceed to make your tostadas, or place in a leftover container and refrigerate until needed.
  • 3
    SLAW PREPARATION:
    Toss shredded red cabbage, lime juice, salt and cilantro in a bowl.
  • 4
    TO MAKE YOUR OWN TOSTADAS FROM CORN TORTILLAS:
    spritz tortillas with a misto sprayer, or Pam type oil spray, place on a baking sheet and bake @ 325 for 10-12 minutes, flipping each one over every 5 minutes or so until crisp.
  • 5
    TOSTADA ASSEMBLY:
    Sprinkle 1-2 TBSP shredded cheese over tostada shell, place in oven 3-5 minutes until cheese is melted.
    Spoon approximately 1/4c chicken mixture over the cheese and top with some slaw.

    Optional: pickled jalapeno slices, avocado/guacamole, sour cream etc.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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