The simplest recipe with the best 3 ingredients and all completed in a gradual cooker. It’s full of flavor and can be used in tacos, tostadas, burritos, salads, and bowls.
- 2 lbs. Chicken Breast
- 1 – 16- ounce jar Salsa
- 4 Chipotle Chilies in adobo sauce diced (optional)
- 8 Tostada Shells
- 1 cup Cotija or feta, Monterey Jack, or Cheddar Cheese
- 1 cup Mexican Crema or Sour Cream
- 2 Avocados
- 1/2 cup Cilantro
- 1/2 cup White Onion diced (optional)
Place chicken breast in the slow cooker. Add your favorite jarred salsa (we usually use La Victoria medium) and chipotle chilies in adobo sauce (optional).
Place the crockpot on the low setting and cook for 6 hours on low or 4 hours on the high setting. Shred chicken and it’s ready to serve.
To make chicken tinga tostadas:
Top crispy tostada shells with the slow cooker salsa chicken. Sprinkle on cotija cheese (or Monterey jack, feta, cheddar). Drizzle on Mexican crema or sour cream. Top with fresh avocado and cilantro.
*You can fry your own tostada shells. It’s an extra step but holy moly, it is good. Fill a pan with about 1/2 inch of oil and heat over medium heat. Once the oil is hot, place corn tortillas in the pan and fry for 30-45 seconds per side. Using tongs, take off heat and place on a paper-towel-lined plate.
Slow Cooker Chicken Tinga Tostadas
Amount Per Serving
Calories 457Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 7g35%
Total Carbohydrates 24g8%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.