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These crispy and crunch Slow Cooker Salsa Verde Chicken Tostadas are topped with a layer of delicious refried beans, salsa verde chicken, tomatoes, cilantro queso fresco and avocados.
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4.71 from 17 votes

Slow Cooker Salsa Verde Chicken Tostadas

These crispy and crunchy Slow Cooker Salsa Verde Chicken Tostadas are topped with a layer of delicious refried beans, salsa verde chicken, tomatoes, cilantro, queso fresco and avocados.
Prep Time5 minutes
Cook Time4 hours 10 minutes
Total Time4 hours 15 minutes
Course: Main
Cuisine: Mexican
Servings: 8 servings
Author: Isabel Orozco-Moore

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 16-ounce jar Herdez Salsa Verde
  • 2 packages HERDEZ Traditional Instant Refried Beans
  • 16 large tostada shells
  • 2 cups queso fresco
  • 1 bunch cilantro, chopped
  • 2 avocados, pitted and diced

Instructions

  • Add the chicken to the slow cooker and pour salsa verde on top. Cover and cook for 4 hours on high or for 6 hours on low.
  • Remove chicken from slow cooker and shred with a fork. Transfer shredded meat back to slow cooker, mix and season with salt and pepper if desired. Cover and set temperature to "keep warm."
  • To make the beans, bring 3 cups of water to a boil in a large pot.
  • Stir in contents of both packages. Cover and simmer on low heat for 5 minutes, stirring occasionally.
  • Remove from heat, uncover, stir and let sit 5 minutes before serving.
  • To assemble, spread each tostada with refried beans and top with shredded chicken, queso fresco, cilantro and diced avocado.

Nutrition

Serving: 2tostadas with toppings | Calories: 562kcal | Carbohydrates: 53g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Potassium: 502mg | Fiber: 18g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 18.2mg | Calcium: 270mg | Iron: 4.1mg