Chicken Tostadas

  • Author: Midwest Foodie
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Yield: 8 tostadas 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican



  • 1 lb. boneless, skinless chicken breast
  • 1 (15 oz.) can black beans, drained and rinsed
  • 3/4 cup your favorite salsa (try a roasted tomato salsa!)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 teaspoons diced chiles in adobo (optional)
  • Kosher salt
  • fresh cracked pepper
  • 8 tostada shells
  • 1/2 cup crumbled cotija cheese
  • pico de gallo 

For serving:

  • guacamole
  • sliced jalapeno
  • fresh cilantro


  1. Put chicken breast, beans, salsa, cumin, chili powder, garlic, diced chiles (if using) and a large pinch of Kosher salt and pepper into a medium sized crock pot. Stir to combine so that everything is coated in salsa and spices. 
  2. Cook on high for 3 hours or low for 6 hours. 
  3. Use two forks to shred chicken right in the crock pot. 
  4. Heat tostada shells according to package directions.
  5. Divide shredded chicken evenly between tostada shells. Then top with cotija cheese and pico de gallo along with other desired toppings. 
  6. Serve warm and enjoy!

Keywords: chicken tostadas, slow cooker tostadas, crock pot chicken, crock pot tostadas, slow cooker tacos

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