Chili-Lime Chicken Tostadas

Name: Chili-Lime Chicken Tostadas
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 5 servings.
Ingredients: 4 pounds bone-in chicken breast halves, skin removed; 1 medium onion, chopped; 1 can (4 ounces) chopped green chilies; 3 tablespoons lime juice; 4-1/2 teaspoons chili powder; 4 garlic cloves, minced; 10 tostada shells; 1 can (16 ounces) fat-free refried beans; Optional ingredients: Shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole

The flavor of this tender chicken is delicious with a hint of lime. It has just the right amount of heat to spice it up but keep it family friendly. —Laura Powell, South Jordan, Utah

Ingredients

4 pounds bone-in chicken breast halves, skin removed
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons lime juice
4-1/2 teaspoons chili powder
4 garlic cloves, minced
10 tostada shells
1 can (16 ounces) fat-free refried beans
Optional ingredients: Shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole

Directions

In a 4-qt. slow cooker, combine chicken and onion. In a small bowl, combine the green chilies, lime juice, chili powder and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Remove chicken; cool slightly. Set aside 2/3 cup cooking juices. Discard remaining juices. Shred chicken with two forks and return to slow cooker. Stir in reserved cooking juices.
Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired.

Nutrition Facts

2 tostadas (calculated without optional toppings): 505 calories, 11g fat (3g saturated fat), 144mg cholesterol, 686mg sodium, 38g carbohydrate (2g sugars, 8g fiber), 62g protein.

Originally published as Chili Lime Chicken Tostadas in Taste of Home Everyday Slow Cooker & One Dish Recipes 2011

Reviews

Click stars to rate

Average Rating:

kathleenheine

Jan 26, 2013

I didn't discard any of the juice and items cooked with meat - just mixed it back in for flavor.
TasteOfHome_Food_Editor

Jan 24, 2013

Although 4 pounds of chicken seems like a lot for 5 servings, we?ve found that you lose over half the weight once it?s cooked and the bones are removed. So for this recipe you end up with about 2 pounds of cooked chicken, which would serve about 5 people.
JanCH

Jan 23, 2013

Not a lot of flavor. Might help to add more 'heat' and perhaps salsa verde.
Rockymtn Bloom

Jan 23, 2013

I started to make this but I think there is a correction needed here, the Yield says "5 servings" but the recipe calls for 4 pounds of chicken.
cimdy

Jan 21, 2013

Sounds delish, but 4 pounds of chicken sounds like an awful lot proportionately to the quantity of other ingredients. Should this be 4 breasts???
fredaevans

Jan 21, 2013

KILLER MEAL!