Crockpot Salsa Chicken Tostadas

I recently discovered the convenience of the crockpot. Despite my original misgivings about it, I’ve become slightly enamored with it. It’s so easy and fast. There’s hardly any clean up and it doesn’t make the house even warmer during the summer like the oven does. After experimenting with the crockpot a couple times, I was reasonably confident I could just throw some things I liked together and it would turn out fairly well. Turns out I was right. By no means is salsa chicken original, but it certainly is fast, easy and tasty.

Crockpot Salsa Chicken

  • 3-4 boneless, skinless chicken breasts
  • 1 cup salsa of choice
  • 1 cup low sodium broth
  • 1/2 onion, diced
  • taco seasoning
Prepare chicken and sprinkle with taco seasoning on each side. Place in crockpot. Add salsa, broth and onion to crockpot. Cook chicken on high for 3 hours. When chicken is done, shred with fork and serve or store for future meals.
Salsa Chicken Tostadas (for 2 with lots leftovers or 4 )
  • 4 flat corn tostada shells
  • 1 can refried beans
  • Salsa chicken
  • 1/2 onion, diced
  • 1 tomato, diced
  • 4-6 green onions, chopped
  • salsa
  • shredded Mexican cheese
  • sour cream or greek yogurt
  • hot sauce
Heat oven to 250 and heat tostadas in oven for a few minutes 5-10-ish depending on how crispy/warm you enjoy your shells. Warm beans. I added a pinch of cheese, 1/2 a diced onion and a couple dashes of hot sauce to my beans and then heated them up in the microwave. When the tostadas are warm, spread a few spoonfuls of beans on the shells. Top the beans with chicken, tomato, green onion, salsa, cheese, sour cream, hot sauce or other toppings of choice. Serve and enjoy!

3 thoughts on “Crockpot Salsa Chicken Tostadas

  1. Pingback: Crockpot Salsa Chicken Tostadas (via Clare Cooks!) « Team IntraFit

  2. Sheryl

    This looks yummy! Would you come by my Cast Party Wednesday Link Party tomorrow and share some of your recipes with us?
    Thanks,
    I hope to see you there!

    Reply

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