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

Corn tostadas

Shredded Mexi-blend or cheddar cheese

Sliced black olives

Chopped fresh cilantro

Chopped green onion

Diced tomatoes


Sour cream or crema

Taco sauce

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 She may be reached at 843-525-0350 or by email at