This versatile recipe for chicken could be used for tacos, burritos, nachos, or even taco salad. The green salsa gives the chicken a tangy flavor we all really liked. I also added a can of drained and rinsed garbanzo beans to stretch the chicken a little further so I could have it for lunch the next day as well. The kids were not fans of the beans, so while I really liked it, I’ll leave them out next time.
Top the tostadas with sour cream, cilantro, fresh lime juice, or whatever you like. I loved the crunch of the purple cabbage, and the color looks pretty, too.
Remember when planning this meal, cooking chicken breasts in the slow cooker isn’t like cooking roasts or even bone-in chicken. You only cook boneless, skinless chicken breasts for 3-4 hours. If you cook them for too long, or you’ll get rubbery and wet chicken. This is the kind of recipe you start before you pick up kids from school and then it’s ready for dinner.
Slow Cooker Chicken Tostadas (adapted from Skinny Taste)
(serves 4-6)
4 boneless skinless chicken breasts
1 16-ounce jar salsa verde (I like My Brother’s Salsa)
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
sprinkle of salt and pepper
store bought tostada shells
Place chicken breasts in slow cooker. Top with garlic powder, cumin, oregano, salt, and pepper. Add salsa. Cook on low for 3-4 hours. Shred chicken and keep warm until serving. Top tostadas with fresh lime juice, cilantro, sour cream (I used Greek yogurt), shredded cheese, and purple cabbage.
