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Slow Cooker Mexican Chili Tostada Stacks
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Slow Cooker Mexican Chili Tostada Stacks

Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings 4 servings + leftover chili
Calories 486kcal

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: 486kcal | Carbohydrates: 65g | Protein: 44g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 564mg | Potassium: 1321mg | Fiber: 19g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 7.8mg | Calcium: 151mg | Iron: 7mg