Chicken Tostadas

Other than shredding the meat, these crunchy and cheesy chicken tostadas require almost no effort to cook, thanks to the set-it-and-forget-it convenience of a slow cooker. We season chicken breasts with taco seasoning and cook them in canned tomatoes and chopped chiles, which infuses them with smoky chile, garlic and tomato flavor. The shreds of tender meat top crunchy store-bought tostada shells, sprinkled with melty shredded cheese. They’re an easy vehicle for any of your favorite taco toppings!

Ingredients for Chicken Tostadas

• Chicken: Cooked for hours, boneless and skinless breasts soften to a juicy, pull-apart texture. You can substitute an equivalent amount of boneless, skinless thighs in these shredded chicken tostadas.
• Taco seasoning: An envelope of reduced-sodium taco seasoning mix, a spice blend that often contains ground garlic and onion in addition to cumin and dried chiles, establishes a base of flavor for the tostadas while the chicken cooks. Feel free to customize the seasoning of your chicken by adding cayenne pepper, oregano or any other spices you like when making this chicken tostada recipe.
• Diced tomatoes and green chiles: Canned diced tomatoes and green chilies, and their accompanying juices, infuse the meat with sweet, spicy and tangy flavors while the meat cooks.
• Tostada shells: Tostadas are essentially tortillas, typically made of corn, fried and cooled into crisp discs. Look for them stacked in a bag in the tortilla section of your grocery store, or make your own using the method in our recipe for refried bean tostadas.
• Cheese: Shredded Mexican-style cheese blend, which often includes Monterey Jack, cheddar, queso quesadilla and asadero cheeses, melts into a gooey layer on top of these chicken tostadas.
• Toppings (optional): The contrast of cool and soft toppings on top of warm chicken and crunchy tortilla is part of what makes tostadas so delicious. Finish yours off with shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapenos and fresh cilantro. Guacamole and salsa would also make wonderful additions.

Directions 

Step 1: Cook the chicken

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Place the chicken in a 3- or 4-quart slow cooker. Sprinkle it with the taco seasoning, and top that with the diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into the chicken reads 165°F, three to four hours.

Step 2: Shred the chicken

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Shred the chicken with two forks. Return it to the slow cooker, add the salt and heat it through.

Step 3: Finish the tostadas

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Serve the chicken on tostada shells with cheese, adding any optional ingredients, as desired.

Pressure-cooker option

Place 1/2 cup water in a 6-quart electric pressure cooker. Add the chicken and sprinkle it with the taco seasoning. Pour in the diced tomatoes and green chiles. Lock the lid and close the pressure-release valve. Adjust the appliance to pressure cook on high for eight minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. A thermometer inserted into the chicken should read at least 165°.

Shred the meat with two forks. Return it to the pressure cooker and add the salt, then heat it through. Serve on tostada shells with cheese and optional toppings, as desired.

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Chicken Tostada Variations

• Add some heat: Add some spicy salsa, a few dashes of hot sauce or chopped fresh jalapenos to the chicken to infuse this recipe for chicken tostadas with more spice.
• Change up the cheese: Feel free to change out the shredded Mexican cheese blend for cheddar, pepper jack or shreds of Oaxaca cheese.
• Add more veggies: Customize the chicken tostada topping by adding sliced onions and sweet peppers to the mixture in the last hour of cooking.

How to Store Chicken Tostadas

Store leftover tostada shells well-sealed at room temperature. Once it’s cool, pack the chicken tostada topping mixture into an airtight container and store it in the refrigerator for up to five days. Store any leftover toppings separately in airtight containers in the fridge.

Can you freeze chicken tostadas?

Yes, and cooked chicken for making tostadas freezes well! It’s a great option for meal prepping. Freeze the cooled meat mixture along with the cooking liquid in freezer containers. To use it, partially thaw it in the refrigerator overnight.  

How do you reheat chicken tostadas?

Warm leftover chicken tostada meat through in a saucepan over medium, stirring occasionally; add a little water if necessary. You can also rewarm the tostada shells in the oven slightly for the best flavor.

Chicken Tostada Tips

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Can I use frozen chicken in this chicken tostadas recipe?

The USDA generally recommends thawing meat in the refrigerator before using it in a slow-cooker recipe. The concern is that frozen meat might take too long in the temperature “danger zone,” which is above refrigeration temperatures (about 40°) and below consumption temperatures (above 165°), allowing naturally present bacteria such as salmonella to multiply.

That said, lean meats such as chicken tend to cook faster than meats with more connective tissue and fat, and the liquid in slow-cooker recipes helps surround the meat and transfer warmth to speed the cooking process. This means that as long as your chicken is in relatively small individual pieces rather than frozen into a big, solid block, it will likely reach a safe temperature fast enough.

Can you put raw chicken in a slow cooker?

Yes, you can put raw chicken into a slow cooker. As long as your slow cooker or Crockpot is working properly, the instructions for this recipe will cook raw chicken to a safe temperature well before you should be concerned.

What should I serve with this chicken tostada recipe?

Try serving your chicken tostadas with a side of Spanish rice and refried beans. Salsa and homemade guacamole  would also be welcome additions!