SALSA VERDE CHICKEN TOSTADAS (CROCKPOT)

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Salsa Verde Chicken Tostadas (crockpot) image

Super easy, healthy and delicious! Cook the chicken with jarred salsa verde and serve over crisp corn tortillas with a crunchy slaw on top! I didn't think I'd like the slaw, I'm not a fan of red cabbage...but it was sooooo good! We had to make more slaw to eat with the leftovers, because it really MADE the dish! A great make ahead meal to reheat and assemble on a busy night! Recipe adapted from skinnytaste.com

Provided by Susan Din @spatdi

Categories     Chicken

Number Of Ingredients 17

CROCK POT INGREDIENTS
1 1/2-2 pound(s) chicken breasts or tenders, boneless and skinless
12 ounce(s) jarred roasted tomatilla salsa verde
1/4 teaspoon(s) dried oregano
1/4 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
1/8 teaspoon(s) cumin
SLAW INGREDIENTS
12 ounce(s) red cabbage, shredded
1/2 cup(s) cilantro, fresh-chopped
1/4 cup(s) lime juice, fresh
1/4 teaspoon(s) salt
TOSTADAS AND TOPPINGS
8-10 - tostada shells or make your own with corn tortillas
1 cup(s) shredded 2% cheese
opt jar(s) pickled jalapenos
opt - sour cream

Steps:

  • COOK CHICKEN: Lay chicken in the bottom of a crock pot and season with garlic powder, oregano, cumin, salt and pepper. Pour salsa verde over top. Cover and cook for 2 hours on high.
  • Remove chicken from the sauce and shred with two forks...(I use my kitchenaide with the paddle, it takes about 20 seconds!) FINISH CHICKEN: Stir enough sauce into the shredded chicken to moisten it-you will not need all the liquid. Taste and adjust seasoning if needed. Proceed to make your tostadas, or place in a leftover container and refrigerate until needed.
  • SLAW PREPARATION: Toss shredded red cabbage, lime juice, salt and cilantro in a bowl.
  • TO MAKE YOUR OWN TOSTADAS FROM CORN TORTILLAS: spritz tortillas with a misto sprayer, or Pam type oil spray, place on a baking sheet and bake @ 325 for 10-12 minutes, flipping each one over every 5 minutes or so until crisp.
  • TOSTADA ASSEMBLY: Sprinkle 1-2 TBSP shredded cheese over tostada shell, place in oven 3-5 minutes until cheese is melted. Spoon approximately 1/4c chicken mixture over the cheese and top with some slaw. Optional: pickled jalapeno slices, avocado/guacamole, sour cream etc.

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