Imagine coming home to a kitchen filled with the mouthwatering aroma of tender, perfectly seasoned chicken that practically falls apart with a fork. These Slow Cooker Salsa Verde Chicken Tostadas are about to become your new obsession - a magical Mexican-inspired dish that combines minimal effort with maximum flavor. Whether you're a busy professional, a parent juggling a million tasks, or simply someone who loves incredible food without spending hours in the kitchen, this recipe is your culinary superhero!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds chicken thighs
- 1 jar salsa verde
- 12 tostada shells
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup crumbled queso fresco
Instructions
- Begin by preparing your ingredients. Gather 2 pounds of chicken thighs, 1 jar of salsa verde, 12 tostada shells, 1 cup of shredded lettuce, 1 cup of diced tomatoes, and 1 cup of crumbled queso fresco.
- Place the chicken thighs in the slow cooker. Ensure they are spread out evenly for even cooking.
- Pour the entire jar of salsa verde over the chicken thighs. Make sure all the chicken is well-coated with the salsa for maximum flavor.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking will make the chicken tender and allow it to absorb the flavors of the salsa verde.
- After 6 hours, check the chicken for doneness. It should be tender and easily shredded with a fork. If it is not yet done, continue to cook for an additional 30 minutes to 1 hour, checking periodically.
- Once the chicken is fully cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the salsa verde.
- While the chicken is cooking, prepare your toppings. Chop the lettuce and dice the tomatoes, placing them in separate serving bowls.
- Once the chicken is shredded and mixed with the salsa, it’s time to assemble the tostadas. Take a tostada shell and place a generous amount of the salsa verde chicken on top.
- Next, add a handful of shredded lettuce and a spoonful of diced tomatoes on top of the chicken.
- Finally, sprinkle crumbled queso fresco over the assembled tostada for a creamy, tangy finish.
- Repeat the assembly process for the remaining tostada shells until all the chicken is used up.
- Serve the tostadas immediately while they are fresh and crispy. Enjoy your delicious Slow Cooker Salsa Verde Chicken Tostadas!
Tips
- Choose the Right Chicken: Opt for bone-in chicken thighs for extra flavor and moisture. They're more forgiving in the slow cooker and tend to stay juicier than chicken breasts.
- Don't Rush the Cooking: The 6-hour low and slow method is crucial for developing deep, rich flavors and creating fall-apart tender chicken.
- Customize Your Toppings: While the recipe suggests classic toppings, feel free to get creative! Try adding sliced avocados, pickled jalapeños, or a dollop of sour cream.
- Crisp Your Tostada Shells: For extra crunch, briefly toast your tostada shells in the oven at 350°F for 3-5 minutes before assembling.
- Make Ahead Friendly: This recipe is perfect for meal prep. The chicken can be made in advance and stored in the refrigerator for up to 3 days, making weeknight dinners a breeze.
- Salsa Verde Selection: Use a high-quality salsa verde for the best results. Homemade or artisan brands will elevate the entire dish.
Nutrition Facts
Calories: 347kcal
Carbohydrates: g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: mg
