salsa verde chicken tostadas (crockpot)

Name: Salsa Verde Chicken Tostadas (crockpot)
Prep time: 20 min
Cook time: 2 h
Yield: 6
Cuisine: Latin American
Ingredients: ## CROCK POT INGREDIENTS; 1 1/2-2 pound(s) chicken breasts or tenders, boneless and skinless; 12 ounce(s) jarred roasted tomatilla salsa verde; 1/4 teaspoon(s) dried oregano; 1/4 teaspoon(s) garlic powder; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) cumin; ## SLAW INGREDIENTS; 12 ounce(s) red cabbage, shredded; 1/2 cup(s) cilantro, fresh-chopped; 1/4 cup(s) lime juice, fresh; 1/4 teaspoon(s) salt; ## TOSTADAS AND TOPPINGS; 8-10 - tostada shells or make your own with corn tortillas; 1 cup(s) shredded 2% cheese; opt jar(s) pickled jalapenos; opt - sour cream

(2 RATINGS)

59 Pinches 6 Photos

Susan Din

Houston, TX

Updated on Sep 25, 2013

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

Rate

prep time 20 Min

cook time 2 Hr

method Slow Cooker Crock Pot

yield 6-8 tostadas

Ingredients

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

How To Make salsa verde chicken tostadas (crockpot)

Step 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.

Step 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.
Step 3

SLAW PREPARATION: Toss shredded red cabbage, lime juice, salt and cilantro in a bowl.
Step 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.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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