My Fabulous Cooking Show: Crock Pot Chicken Tostadas
Crock Pot Chicken Tostadas
1½ pounds boneless, skinless chicken breasts or tenders
1 (14.5-ounce) can fire-roasted diced tomatoes
2 tablespoons Taco Seasoning Mix or 1 (1-ounce) package taco seasoning
Shredded Mexi-blend or cheddar cheese
Sliced black olives
Chopped fresh cilantro
Chopped green onion
Sour cream or crema
Place chicken in a crockpot. Add tomatoes and taco seasoning. Stir to coat. Cover and cook on high for 2 hours (low for 3 hours). When chicken is fork-tender, use two forks to shred chicken while still in the crockpot. Using a slotted spoon, remove chicken and tomato mixture from crockpot and place in a heat-proof dish. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Place tostadas on prepared baking sheet. Top each with shredded cheese, cooked chicken and tomatoes and more shredded cheese. Bake for 15-20 minutes or until cheese is melted and chicken is warmed through. Top with black olives, cilantro, green onion, tomatoes, guacamole, sour cream and taco sauce before serving. Makes 12 to 15 tostadas.
Taco Seasoning Mix
This easy recipe will make enough seasoning for 6 pounds of ground beef. Use 2 tablespoons per pound.
¼ cup chili powder
3 tablespoons cumin
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
1 tablespoon salt
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons oregano
1½ teaspoons black pepper
Mix all ingredients in a small jar with a tightly fitting lid. Keep airtight until ready to use.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at firstname.lastname@example.org.