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Slow Cooker 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 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
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 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
 

  • 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 1/4 - 1/2 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

6 Comments

  1. 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.

    1. 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.

  2. 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.

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