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Slow Cooker Chicken Tinga Tostadas
This Slow Cooker Chicken Tinga Tostadas recipe was MADE for the slow cooker. With tomatoes, tomatillos, adobo sauce, garlic and onion you can't go wrong. Leave this simmering away all day in the slow cooker for an amazing but simple dinner.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 10 minutes minutes
Servings 8 servings
Calories 283 kcal
2 pounds boneless skinless chicken (I used a combo of breast and thighs) 28 oz can whole peeled tomatoes 1 cup tomatillo green salsa 2 tablespoons adobo sauce (from a can of chipotle peppers) 1/2 cup sliced onions (depending on preference) 3 cloves minced garlic 1 bay leaf salt and pepper to taste 8 Tostada shells (1 package) 15 oz can refried beans optional Store bought guacamole or homemade, optional Sour cream and cheese for topping optional
Place chicken, tomatoes, salsa, adobo sauce, onion, garlic and bay leaf in slow cooker
Stir a bit to combine
Cover and cook on low for 6-8 hours or high for 3-4
Remove bay leaf and use two forks to shred chicken and break up tomatoes
Taste and add salt and pepper as desired
Serve on tostada shells with desired toppings
Calories: 283 kcal | Carbohydrates: 23 g | Protein: 28 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 72 mg | Sodium: 1460 mg | Potassium: 716 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 225 IU | Vitamin C: 13.9 mg | Calcium: 76 mg | Iron: 2.4 mg