Slow Cooker Chipotle Chicken Tostadas

Slow Cooker Chipotle Chicken Tostadas

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  • 3/4 pound boneless skinless chicken tenders
  • 1 can chopped tomatoes (26 oz.)
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili pepper
  • 1 yellow bell pepper, diced and de-seeded
  • 1 red bell pepper, diced and de-seeded
  • 8-10 tostada shells
  • 1 cup shredded cheddar cheese
  • Garnish: chopped cilantro, lime juice, and green part of scallion, diced


  1. Put chicken, tomatoes, cumin, chipotle chili pepper, and bell peppers in slow cooker on high for about 3 hours or on low for 5-6 hours.
  2. Turn off slow cooker, using fork shred chicken.
  3. Preheat oven to 375 degrees.
  4. Place 8-10 tostada shells on cookie sheet (depending on size of cookie sheet may need 2 of them).
  5. Using slotted spoon, to remove some of the tomato juice, add large spoonful of chicken mixture on top of each tostada shell.
  6. Top with about 1 1/2 tablespoons of shredded cheese per tostada shell.
  7. Bake for about 5 minutes–until cheese is melted.
  8. Garnish with green part of scallion, cilantro, and squeeze of lime.


Recipe from

Simple Made Meals Video

Chelsey Kuper, RD, CD

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