Skinny Slow Cooker Chicken And Pinto Bean Tostadas Recipes
SKINNY SLOW COOKER CHICKEN AND PINTO BEAN TOSTADAS RECIPE
Simple, healthy and delicious, this slow cooker chicken and pinto bean tostada is one of those easy dump and go crock pot recipes perfect for busy days.
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 6h20m
Number Of Ingredients 10
Steps:
- Ideal slow cooker size: 3-1/2- to 4-Quart.
- Spray a 3-1/2 - to 4-quart slow cooker with cooking spray. Add chicken.
- In a small bowl, mix together the salsa, water and taco seasoning until it's well blended and then pour over the chicken.
- Cover and cook on LOW until chicken is tender enough to shred, about 6 to 8 hours.
- Remove chicken from slow cooker and place it on a cutting board. Using 2 forks, pull the meat into shreds.
- Return the shredded chicken to the juices in the slow cooker. Stir in the beans. Increase heat setting to HIGH. Cover and cook 15-20 minutes longer, or until thoroughly heated.
- Evenly spoon chicken mixture over each tostada shell. Top with lettuce, tomato, 1 tablespoon sour cream and 1 tablespoon guacamole.
Nutrition Facts : ServingSize 1 tostada, Calories 290 kcal, Carbohydrate 24 g, Protein 20 g, Fat 13 g, Fiber 5 g
SLOW-COOKER MEXICAN CHICKEN TOSTADAS
Top crisp tostada shells with a spicy chicken mixture slow-cooked to perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 10
Number Of Ingredients 12
Steps:
- Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.
Nutrition Facts : Calories 325, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Tostada, Sodium 770 mg
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SLOW COOKER CHICKEN AND BEAN TOSTADAS - BEV COOKS
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- n a slow cooker, combine the chicken, beans, corn, salsa, and spices (including the pinch of salt). Gently toss and cook on low for 6 hours, or high for 4 - whatever works for your schedule. Once it’s cooked, shred the chicken with two forks and give it one more light stir.
- In a small bowl, combine the chopped tomato, onion, jalapeño, garlic, cilantro, lime juice and a pinch of salt. Toss to combine. You can make this ahead of time and store it in the fridge as long as you fancy.
- Preheat the oven to broil. Using tongs, place a mound of chicken on each tostada shell. Evenly sprinkle the cheese over each mound of chicken. Slide the tostadas into the oven and broil until the cheese is melted and started to brown and bubble, like two minutes. If that!
- Serve with the fresh pico on top, and extra lime wedges for last-second squirting. (sorry i just said squirting.)
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