Slow Cooker Chicken Tostadas

There is a time and a place for the slow cooker. I definitely use ours more often in the winter compared to the hot summer months when my people are not wanting, say stew or chili. This slow cooker recipe however, has my family’s 4 stars, 2 thumbs up approval for an August night meal. No stove tops, no ovens, no steaming bowls of soup here. Just wonderfully seasoned pulled chicken thighs on crispy tostada shells, topped with a sweet and tangy slaw and delicious avocado crema. If you want, toss on a few pickled peppers or cotija cheese. The beauty of this meal is that you can quick prep everything (we’re talking 15 minutes tops) before hand and then just assemble and chow down when you come home.

Picture this: you and your people playing in the hot summer sun, water, and sand. That happy-tired feeling everyone gets from playing in the hot summer sun, water and sand. That twilight, windows down, hair blowing in the wind drive home and walking in to essentially, tostadas greeting your happy, hungry, tired selves. Now that is a dream of an August day if you ask me. (Disclaimer: this will still be delicious if you are coming home after a long work day. But, do get in some beach time soon.)

We have had this sans shells on top of romaine lettuce or inside flour tortillas or just served alongside chips. Hurrah for options! Happy summer slow cooker eating!

Slow Cooker Chicken Tostadas

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• Author: Come Sit At The Table
• Prep Time: 15 mins
• Cook Time: 7 mins
• Total Time: 22 mins
• Yield: 8-10 1x
• Category: Entree
• Cuisine: Mexican

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Description

Slow cooked pulled chicken thighs on top of crispy tostada shells topped with tangy slaw and avocado crema.

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Ingredients

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• 1/2 cup water
• 1 tablespoon dried mexican oregano
• Juice from two limes
• 1/2 yellow onion, chopped
• 5 tomatillos, husked, rinsed and quartered
• 3 garlic cloves, smashed
• 2 1/2 teaspoons kosher sea salt
• 2 1/2 teaspoons (salt free) chili powder
• 3 lbs boneless, skinless chicken thighs, trimmed of excess fat and cut 4 inch pieces
• 8 oz sour cream
• 1 large avocado
• 3 oz salsa verde (I like Trader Joes)
• Lime juice from 1/2 lime
• 9 oz prepared cabbage slaw mix (no dressing)
• Juice from 1 lime
• 1 cup chopped jicama
• 1 jalepeno, deseeded and minced
• 3/4 cup cilantro, chopped
• 4 tablespoons rice wine vinegar
• 2 tablespoons honey
• 8 Tostada shells
• Pickled jalepenos, chili seasoning, cojito, or chedder cheese to top
• 10 Prepared Tostada shells

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Instructions

1. Place the first 9 ingredients in slow cooker in order of ingredient list and cook on low for 6-7 hours. When ready to assemble, shred the chicken in the crock pot with two large forks. Test for salt and add more if needed.
2. Blend sour cream, avocado, juice from 1/2 lime and salsa verde until smooth. Add a pinch of salt to taste. Store in fridge for up to 24 hours.
3. Toss cabbage, juice from 1 lime, jicama, jalepeno, cilantro, rice wine vinegar, and honey in a bowl. Store in fridge for up to 24 hours.
4. To assemble: Top tostada shells with pulled chicken (use a slotted spoon so you don’t have too much juice), slaw, crema, and cheese/jalepenos, chili lime seasoning if desired.
5. This will keep in the fridge for 3-4 days.

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