Salsa Verde Chicken Tostadas (crockpot)
|Cooking Method:||Slow-Cooker/Crock Pot|
|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|
|12 oz||red cabbage, shredded|
|1/2 c||cilantro, fresh-chopped|
|1/4 c||lime juice, fresh|
|TOSTADAS AND TOPPINGS|
|8-10||tostada shells or make your own with corn tortillas|
|1 c||shredded 2% cheese|
|opt jar(s)||pickled jalapenos|
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
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.
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.
Toss shredded red cabbage, lime juice, salt and cilantro in a bowl.
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.
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.