Chicken Tinga Tostadas (Easy Crockpot Recipe)

5 from 1 vote

These chicken tinga tostadas are smoky, flavorful, and easy to make in the slow cooker. A simple, family-friendly Mexican-inspired dinner.

Prep Time10

Cook Time4

Course: Main Course

Cuisine: Mexican, Mexican-Inspired

Servings:

Calories: 401kcal

1 ½ pounds boneless skinless chicken breast
1, 14 ounce can fire roasted tomatoes
3 tablespoons tomato paste
½ small white onion
1-2 canned chipotle peppers in adobo sauce
2 teaspoons cumin
3 cloves garlic
1 ½ teaspoons oregano
1 teaspoon salt + more to taste
1 tablespoon avocado oil or olive oil
Corn tortillas
For serving: any toppings of choice like avocado, pickled onions, cilantro, lime, etc. (how to make easy pickled red onions)

Place the chicken in the slow cooker.
In a blender, combine the fire-roasted tomatoes, tomato paste, white onion, chipotle peppers in adobo sauce, cumin, garlic, oregano, salt, and avocado oil. Blend until smooth.
Pour the sauce over the chicken, making sure it is well coated.
Cover and cook on low heat for 4–6 hours, or until the chicken is tender and easy to shred.
Shred the chicken directly in the slow cooker and stir to coat in the smoky chipotle sauce. Add additional salt to taste as needed.
To make the tostadas, preheat the oven to 400°F. Arrange the corn tortillas on a sheet pan.
Lightly spray both sides with cooking spray and sprinkle with a little salt.
Bake for 12–15 minutes, flipping halfway through, until golden and crispy tostadas form. Watch closely toward the end to prevent burning.
Assemble by topping each tostada with the chicken tinga and your favorite toppings.

Save time/prep ahead:
- Prep the sauce ahead. Blend the sauce ingredients and store in the fridge until ready to cook.
- Use pre-cooked chicken - Save time by using store-bought rotisserie chicken—just simmer briefly in the sauce.
- Make a double batch - Freeze extra chicken tinga in freezer bags for an easy meal later.
- Great for the next day - Use leftover tinga for tacos, bowls, or salads the next day.
- You can bake the corn tortillas ahead of time, but for the crispiest texture, they’re best made fresh.
  If baking in advance, let the tortillas cool completely, then store them in an airtight container at room temperature with a paper towel to absorb moisture. They’ll keep well for 1–2 days.
  If they soften, simply reheat in a 400°F oven for 3–5 minutes to crisp them back up before serving your chicken tinga tostadas.
These chicken tinga tostadas are gluten free and dairy free.
The recipe can be found on My Fitness Pal by searching "BWB Chicken Tinga Tostadas." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.