Slow Cooker Mexican 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.

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.

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.

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

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Slow Cooker Mexican Chili Tostada Stacks

Prep Time

10 mins

Cook Time

4 hrs 20 mins

Total Time

4 hrs 30 mins

 

Servings: 4 servings + leftover chili

Calories: 486 kcal

Author: Slow Cooker Gourmet

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 1/2 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

1. Add all chili ingredients to slow cooker and stir
2. Cover and cook on low for 6-8 hours or high for 3-4
3. Shred chicken and stir to combine well

4. Create a tortilla stack by placing first tortilla on plate, covering with a ladle of chili, and repeating 2 more times or as desired

5. Top it all off with 1/4 - 1/2 cup shredded cheese, a drizzle of sour cream and a sprinkling of fresh cilantro if desired

Recipe 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 Facts

Slow Cooker Mexican Chili Tostada Stacks

Amount Per Serving

Calories 486 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 72mg24%

Sodium 564mg25%

Potassium 1321mg38%

Carbohydrates 65g22%

Fiber 19g79%

Sugar 5g6%

Protein 44g88%

Vitamin A 975IU20%

Vitamin C 7.8mg9%

Calcium 151mg15%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.