Slow-Cooker Mexican Chicken Tostadas

Name: Slow-Cooker Mexican Chicken Tostadas
Prep time: 10 h 20 min
Cook time: 10 h 20 min
Total time: 10 h 20 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 Tbsps Mexican chili powder; 10 cloves garlic, finely chopped; 1 large jalapeño chili, finely chopped; 237 milliliters shredded lettuce; 2 Tbsps lime juice; 177 milliliters Old El Paso® Thick n Chunky salsa; 2 teaspoons salt; 113 grams cup shredded Cheddar cheese; 1 kilograms packages each) boneless skinless chicken thighs; 59 milliliters sour cream; 136 grams package tostada shells (10 shells); 2 Tbsps olive or vegetable oil

Slow-Cooker Mexican Chicken Tostadas might be just the Mexican recipe you are searching for. This gluten free recipe serves 10. One serving contains 297 calories, 26g of protein, and 16g of fat. Head to the store and pick up mexican chili powder, tostada shells, jalapeño chili, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It works well as a budget friendly hor d'oeuvre. From preparation to the plate, this recipe takes around 10 hours and 20 minutes.

Instructions

Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4-quart slow cooker.

Ingredients you will need

Chili Powder

Lime Juice

Garlic

Chili Pepper

Salt

Cooking Oil

Equipment you will use

Slow Cooker

Add chicken; coat with oil mixture.

Ingredients you will need

Whole Chicken

Cooking Oil

Cover and cook on low heat setting 8 to 10 hours.

Remove chicken from cooker; place on cutting board. Shred chicken,using 2 forks. Return chicken to cooker and mix well. Using slottedspoon to remove chicken mixture from cooker, place 1/3 cup chickenmixture on each tostada shell. Top with lettuce, cheese, salsa and sourcream.

Ingredients you will need

Tostada Shell

Whole Chicken

Lettuce

Cheese

Salsa

Equipment you will use

Cutting Board

Equipment

Slow Cooker

Cutting Board

Ingredients

Servings:

2Tbsps

Mexican chili powder 10cloves

garlic, finely chopped 1large

jalapeño chili, finely chopped 237milliliters

shredded lettuce 2Tbsps

lime juice 177milliliters

Old El Paso® Thick 'n Chunky salsa 2teaspoons

salt 113grams

cup shredded Cheddar cheese 1kilograms

packages each) boneless skinless chicken thighs 59milliliters

sour cream 136grams

package tostada shells (10 shells)2Tbsps

olive or vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.