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Slow-Cooked Shredded Chicken Tostadas

This dish features tender, smoky shredded chicken cooked gently in a crockpot, then piled onto crispy tostada shells for a satisfying crunch. The shredded meat is juicy and flavorful, topped with fresh toppings like lettuce, cheese, and lime for a bright, textured bite.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts fresh
  • 1/2 cup chicken broth low-sodium preferred
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 lime lime for juice
  • to taste salt and pepper for seasoning
  • 1/2 teaspoon cumin optional
  • shredded cheese for topping
  • shredded lettuce for topping
  • hot sauce hot sauce optional topping
  • 4 pieces store-bought crispy tostada shells

Equipment

  • Crockpot
  • Forks
  • Tostada shells
  • Knife
  • Cutting board
  • Lime squeezer

Method
 

  1. Place the chicken breasts into the crockpot, then pour in the chicken broth and add chopped onion and minced garlic on top.
  2. Cover the crockpot with its lid and cook on low for about 4 hours until the chicken is tender and easily shredded.
  3. Once cooked, use two forks to shred the chicken right in the crockpot, watching it break apart into juicy, smoky strands.
  4. Squeeze fresh lime juice over the shredded chicken and season with salt, pepper, and cumin to enhance the flavor. Toss gently to combine.
  5. While the chicken is still warm, spoon it onto crispy tostada shells, creating a generous layer that will hold toppings well.
  6. Sprinkle shredded cheese and chopped lettuce over the top of each tostada for added crunch and freshness.
  7. If desired, drizzle hot sauce or add any other preferred toppings for extra spice and flavor.
  8. Serve immediately, enjoying the contrast of crispy shells, juicy shredded chicken, and fresh toppings with each bite.

Notes

For extra smoky flavor, add a pinch of smoked paprika to the chicken before shredding. Leftover shredded chicken can be stored in the fridge for up to 3 days or frozen for longer storage.