Ingredients:

  • 3 lbs Boneless, Skinless Chicken Breasts, trimmed of fat
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 cup Chicken Stock (low sodium)
  • 4 oz can Canned Diced Green Chillies (do not drain)
  • 2 Tbsp Chilli Powder (Ancho or standard)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican if possible)
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Freshly squeezed Lime Juice (added after cooking)
  • 12 units Corn Tortillas (approx. 6 inches / 15 cm)
  • 2 Tbsp Vegetable or Canola Oil (for crisping shells)
  • 1 (16 oz) can Refried Beans, heated
  • 1 cup Shredded Cheese (Monterey Jack or Cheddar blend)
  • 2 cups Shredded Lettuce or Cabbage Slaw
  • 1/2 cup Sour Cream or Mexican Crema (for drizzling)
  • Salsa (optional, to preference)

Instructions:

  1. Prep the Base: Place the chopped onion and minced garlic in the bottom of the slow cooker insert. Place the chicken breasts directly on top of the onion/garlic mixture.
  2. Mix the Sauce: In a separate bowl, combine the chilli powder, cumin, oregano, smoked paprika, salt, pepper, chicken stock, and green chillies. Whisk briefly. Pour the liquid mixture evenly over the chicken. Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3.5–4 hours.
  3. Shred and Finish Filling: Once chicken shreds easily, transfer it to a large bowl. Reserve the cooking liquid. Shred the chicken using two forks or a stand mixer. Return the shredded chicken to the slow cooker insert. Discard about half of the cooking liquid and stir the reserved liquid and chicken together to coat thoroughly. Stir in the fresh lime juice. Keep the mixture warm.
  4. Prepare Shells: Preheat the oven to 375°F (190°C). Lightly brush both sides of the corn tortillas with vegetable oil. Bake for 5–7 minutes per side (10–14 minutes total), flipping halfway through, until they are golden brown and perfectly crisp.
  5. Assembly: Spread a thin layer of warmed refried beans onto each crispy tostada shell. Spoon a generous portion of the warm slow-cooker chicken onto the bean base. Top with shredded lettuce or cabbage slaw, sprinkle with cheese, and finish with a drizzle of sour cream/crema and salsa. Serve immediately.