Slow Cooker Chicken Tostadas
Recipe type: Slow Cooker Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
  • 1 lb Chicken Breasts or Fillets
  • 1 16 oz Container/Jar Salsa of Your Choice (we use the mild Publix Salsa)
  • 2 Cups Thinly Sliced Peppers
  • 1 Medium Red Onion Thinly Sliced
  • 1 Packet Fajita Seasoning
  • You'll also need
  • 1 Can Refried Beans
  • 8-12 Tostada Shells
  • Shredded Lettuce
  • Shredded Cheese
  • Avocados
  • Diced Tomatoes
  • Sour Cream
  • Other Toppings of Choice
  1. Add the chicken, salsa and fajita seasoning to your slow cooker and cook on low for 6 hours (2-3 hours on high).
  2. When done cooking, using two forks, pull apart the chicken until it is well shredded. I often do this in the slow cooker, but you can also remove the chicken and separate on a cutting board or another bowl.
  3. Once the chicken is shredded, add in the sliced peppers and onions and cook on high for another 30-45 minutes. You just want to make sure the peppers are tender, but not soggy.
  4. While the peppers are cooking, heat up the refried beans in a small saucepan on the oven (low for 10 minutes) or you can even heat it up in the microwave in a microwave safe dish.
  5. You can also prepare all your toppings at this point, cutting up tomatoes, avocados, etc.
  6. Once the chicken, peppers and onions are ready, spread a thin layer of refried beans on tostado shells and then top with the chicken mixture.
  7. Add all your favorite toppings and enjoy!
Recipe by Sunshine and Hurricanes at