Picture this: a lazy Sunday afternoon, a cozy kitchen, and the irresistible smell of slow-cooked salsa verde chicken wafting through the air. Let’s dive into creating something deliciously simple that’ll make your taste buds do a happy dance—my all-time favorite slow cooker chicken tostadas.
I love crafting meals that are both delicious and nutritious, and my Slow Cooker Salsa Verde Chicken Tostadas are no exception. Packed with proteins from juicy chicken breasts and the vibrant flavors of salsa verde, cumin, and garlic powder, they offer a balanced and satisfying meal.
I also adore topping them with fresh avocado, shredded lettuce, and a sprinkle of Monterey Jack cheese for a delightful culinary experience.
Slow Cooker Salsa Verde Chicken Tostadas Recipe Ingredients
- Chicken Breasts: High in protein, low in fat; builds and repairs tissues.
- Salsa Verde: Tomatillo-based; adds zesty, tangy flavor; low in calories.
- Cumin: Earthy spice; aids digestion; adds warming aromatic touch.
- Avocado: Rich in healthy fats; creamy texture; boosts heart health.
- Monterey Jack Cheese: Source of calcium; adds creamy, mild flavor.
- Lime Wedges: Vitamin C-rich; adds fresh, tangy balance to flavors.
Slow Cooker Salsa Verde Chicken Tostadas Recipe Ingredient Quantities
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 8 corn tostada shells
- 1 cup shredded lettuce
- 1 avocado, diced
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro leaves
- Lime wedges, for serving
How to Make this Slow Cooker Salsa Verde Chicken Tostadas Recipe
1. Place the chicken breasts in the slow cooker and season with cumin, garlic powder, onion powder, salt, and black pepper.
2. Pour the salsa verde over the chicken, ensuring it is well-coated.
3. Cover the slow cooker and cook on low for 4-5 hours or until the chicken is fully cooked and easily shredded with a fork.
4. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and mix with the salsa verde sauce, keeping it warm.
6. Preheat your oven to 350°F (175°C) to warm the corn tostada shells.
7. Place tostada shells on a baking sheet and warm in the oven for about 5 minutes until crispy.
8. Assemble the tostadas by spreading a portion of the chicken mixture onto each shell.
9. Top with shredded lettuce, diced avocado, and a sprinkle of Monterey Jack cheese.
10. Garnish with chopped cilantro leaves and serve with lime wedges on the side.
Slow Cooker Salsa Verde Chicken Tostadas Recipe Equipment Needed
1. Slow cooker
2. Measuring spoons
3. Oven
4. Baking sheet
5. Forks
6. Knife
7. Cutting board
FAQ
- Can I use chicken thighs instead of breasts? Yes, you can substitute boneless, skinless chicken thighs for the breasts. They may add a bit more flavor and stay moist during cooking.
- Is there a way to make this recipe spicier? Absolutely, add some chopped jalapeño or a dash of hot sauce to the slow cooker for an extra kick.
- Can I make the chicken ahead of time? Yes, the chicken can be cooked ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat before assembling the tostadas.
- What if I can’t find tostada shells? You can make your own by baking or frying corn tortillas until they are crispy.
- Is there a dairy-free option for this recipe? You can omit the cheese or use a dairy-free cheese alternative to make the recipe dairy-free.
- Can I use another type of cheese instead of Monterey Jack? Yes, feel free to substitute with cheddar or any other cheese you prefer.
- How do I store leftovers? Store leftover chicken separately from the other ingredients in an airtight container in the refrigerator for up to 3 days.
Slow Cooker Salsa Verde Chicken Tostadas Recipe Substitutions and Variations
- You can substitute boneless, skinless chicken thighs for the chicken breasts for a juicier result.
- Try using tomatillo salsa or green enchilada sauce in place of salsa verde for a different flavor profile.
- If you’re out of cumin, ground coriander can be used as an alternative spice.
- To replace Monterey Jack cheese, use pepper Jack for a spicy kick or cheddar for a milder taste.
- If you don’t have cilantro, fresh parsley can be used as a garnish instead.
Pro Tips
1. Flavor Enhancement: For even more flavor, consider adding a splash of lime juice and a pinch of chili powder to the chicken and salsa verde mixture before cooking. This will add brightness and a subtle kick.
2. Tostada Texture: Brush the tostada shells lightly with olive oil and sprinkle them with a little salt before warming them in the oven. This will enhance their flavor and make them extra crispy.
3. Avocado Freshness: To keep the diced avocado fresh and prevent browning, toss it lightly with lime juice before adding it to the tostadas. The acidity helps preserve its color and adds extra flavor.
4. Cheese Variation: If you want a spicier cheese, consider using Pepper Jack instead of Monterey Jack, or mix the two for a mild spicy twist.
5. Cilantro Substitution: If you’re not a fan of cilantro, try using fresh parsley or a mix of green onion and parsley for a fresh, aromatic garnish.
Slow Cooker Salsa Verde Chicken Tostadas Recipe
My favorite Slow Cooker Salsa Verde Chicken Tostadas Recipe
Equipment Needed:
1. Slow cooker
2. Measuring spoons
3. Oven
4. Baking sheet
5. Forks
6. Knife
7. Cutting board
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 8 corn tostada shells
- 1 cup shredded lettuce
- 1 avocado, diced
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro leaves
- Lime wedges, for serving
Instructions:
1. Place the chicken breasts in the slow cooker and season with cumin, garlic powder, onion powder, salt, and black pepper.
2. Pour the salsa verde over the chicken, ensuring it is well-coated.
3. Cover the slow cooker and cook on low for 4-5 hours or until the chicken is fully cooked and easily shredded with a fork.
4. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and mix with the salsa verde sauce, keeping it warm.
6. Preheat your oven to 350°F (175°C) to warm the corn tostada shells.
7. Place tostada shells on a baking sheet and warm in the oven for about 5 minutes until crispy.
8. Assemble the tostadas by spreading a portion of the chicken mixture onto each shell.
9. Top with shredded lettuce, diced avocado, and a sprinkle of Monterey Jack cheese.
10. Garnish with chopped cilantro leaves and serve with lime wedges on the side.