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    Home » Recipes » Slow Cooker Recipes » Beef Recipes » Slow Cooker Mexican Chili Tostada Stacks

    Published: Sep 21, 2015 · Modified: Apr 30, 2022 by Jennifer · This post may contain affiliate links

    Slow Cooker Mexican Chili Tostada Stacks

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    Mexican Chili Tostada Stacks

    Slow Cooker Mexican Chicken Chili Tostada Stacks

    So let's see. Creating a delicious Mexican inspired Chicken Chili that slow cooks all day, then using that chili to drizzle all over some crispy corn tortillas, and finally topping it all off with massive amounts of cheese and sour cream? Yep, sounds like a pretty winning idea to me! The flavor combos here with the beans, juicy chicken, roasted tomatoes and sweet corn couldn't be paired better with the crisp crunchy shells, gooey cheese and cool sour cream. I can't even stop thinking about how much I loved this meal.

    Slow Cooker Mexican Chicken Chili Tostada Stacks

    Lately I've been into the idea of taking my typical dinner recipes and kind of turning them sideways or upside down to create something new out of the flavors we love. I mean we've probably all had some version of chicken chili before and this just changes it up even more by giving it a taco seasoned twist.

    Slow Cooker Mexican Chicken Chili Tostada Stacks

    This will totally work as a meal on it's own in a  bowl or you can ramp it up even more by creating these tostada stacks.

    Slow Cooker Mexican Chicken Chili Tostada Stacks

    So how about it? Are you ready to give this chili on a plate (seriously?) meal a try?

    Slow Cooker Mexican Chicken Chili Tostada Stacks

    Slow Cooker Mexican Chili Tostada Stacks

    Slow Cooker Mexican Chili Tostada Stacks

    Jennifer Draper
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    Prep Time 10 mins
    Cook Time 4 hrs 20 mins
    Total Time 4 hrs 30 mins
    Servings 4 servings + leftover chili
    Calories 486 kcal

    Ingredients
      

    For chili:

    • 1 pound boneless skinless chicken breasts
    • 30 ounces fire-roasted diced tomatoes (2 cans)
    • 15 ounces light red kidney beans, draining and rinsed (1 can)
    • 15 ounces pinto beans, draining and rinsed (1 can)
    • 1 ½ tablespoons homemade taco seasoning
    • 1 teaspoon dried cilantro

    For stacks:

    • 1 package (about 12 pre-made tostada shells, you will want about 3 shells per person)
    • shredded cheeses like cheddar, monterey jack, or colby
    • sour cream
    • fresh cilantro for garnish optional

    Instructions
     

    • Add all chili ingredients to slow cooker and stir
    • Cover and cook on low for 6-8 hours or high for 3-4
    • Shred chicken and stir to combine well
    • Create a tortilla stack by placing first tortilla on plate, covering with a ladle of chili, and repeating 2 more times or as desired
    • Top it all off with ¼ - ½ cup shredded cheese, a drizzle of sour cream and a sprinkling of fresh cilantro if desired

    Notes

    You can make your own tostada shells if you prefer but you want to make sure they are super crunchy so they don't fall apart right away when covered in chili
    I cooked this on high in my 4 quart mulit-cooker for 3 hours

    Nutrition

    Calories: 486kcalCarbohydrates: 65gProtein: 44gFat: 5gSaturated Fat: 1gCholesterol: 72mgSodium: 564mgPotassium: 1321mgFiber: 19gSugar: 5gVitamin A: 975IUVitamin C: 7.8mgCalcium: 151mgIron: 7mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

    Slow Cooker Mexican Chicken Chili Tostada Stacks

    « Slow Cooker Taco Tater Tot Casserole
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    Comments

    1. Kathy says

      May 04, 2020 at 2:37 pm

      How can you call it chili when there is no chili in it. Seriously you make chili with no chili powder or any fresh chili's what you made is just plain old beans.

      Reply
      • Jennifer says

        May 10, 2020 at 2:21 pm

        Hi Kathy! The chili powder is in the taco seasoning mix 😉

        Reply
    2. Vanessa says

      August 17, 2017 at 8:24 pm

      When do you add the beans?

      Reply
      • Jennifer says

        August 22, 2017 at 2:11 pm

        Hi Vanessa! I add them in step 1, but if you prefer to have the beans stay firm, you could add them during the last 30 minutes of cooking, just to heat through.

        Reply
    3. Katey says

      March 19, 2017 at 10:34 am

      I'm making this for dinner and it seems like it's missing a liquid or does it cook down to make it? Also the picture shows corn but not the recipe. I'm adding it to my pot. You are my go to place for yummy soups! Keep them coming.

      Reply
    4. Amanda says

      September 21, 2015 at 11:19 am

      My mouth is watering! ?. This looks so good!

      Reply

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    Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

    More about me →

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    Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

    More about me →

    Most Popular Recipes

    • The Best Slow Cooker Pulled Pork
    • Slow Cooker Buffalo Chicken Chili
    • Slow Cooker Cheesy Buffalo Chicken Pasta
    • Slow Cooker Butter Chicken

    As seen on...

    Simple Seasoning Blends

    Make these simple homemade seasoning blends using spices you probably have on hand! Use their amazing flavors in many of my delicious and easy recipes!

    • Chili Seasoning Recipe
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