Chile Lime Chicken Tostadas in the slow cooker
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I recently created this recipe for Chile Lime Chicken Tostadas, and let me tell you—it was a hit! My family absolutely loves Mexican food, and I’m always experimenting with new ways to bring bold flavors to our dinner table. One of my favorite tricks for making flavorful and tender meat is using a slow cooker, which allows the spices to infuse beautifully while keeping the chicken juicy and delicious.
While tostadas were my go-to for serving this dish, the possibilities don’t stop there! The leftover chicken was perfect for a taco salad, adding that irresistible chile-lime kick to crisp greens and creamy dressing. It would also be amazing in tacos, burrito bowls, or even stuffed inside quesadillas for a quick and tasty meal. The beauty of this recipe is its versatility—you can make it once and use it in multiple dishes throughout the week.
What I love most about this Chile Lime Chicken is how the flavors balance perfectly. The zesty lime adds a refreshing brightness, while the mild heat from the chiles gives it just enough spice without being overwhelming. It’s a family-friendly dish that satisfies spice lovers while still being approachable for those who prefer a milder taste. No matter how you serve it, this recipe is sure to become a staple in your Mexican-inspired meals!
Ingredients Chile Lime Chicken Tostadas
- DICED GREEN CHILIES
- MINCED GARLIC
- CHILI POWDER
- LIME JUICE
- ONION
- BONELESS CHICKEN BREASTS
- FAT-FREE REFRIED BEANS
- TOSTADA SHELLS
- DESIRED TOPPINGS SUCH AS: SHREDDED LETTUCE, SHREDDED CHEESE, SALSA, LIGHT SOUR CREAM, SLICED OLIVES, GUACAMOLE
Instructions for ChilI Lime Chicken Tostadas
Prepare the slow cooker: Place the chicken and sliced onion in a slow cooker that holds at least 3 ½ quarts.
Mix the seasoning: In a separate bowl, combine green chilies, minced garlic, chili powder, and fresh lime juice. Pour this flavorful mixture over the chicken, coating it evenly.
Let it cook: Cover the slow cooker and cook on low heat for 5 to 6 hours until the chicken is tender enough to shred easily.
Shred and season: Remove the cooked chicken and shred it using two forks. Stir in ½ cup of the flavorful juices left in the slow cooker to keep the chicken moist and extra tasty.
Build the tostadas: Spread warmed refried beans onto crispy tostada shells as a delicious base.
Top it off: Pile on the seasoned chicken and finish with your favorite toppings—shredded lettuce, diced tomatoes, crumbled cheese, avocado slices, red onion, pico de gallo, or a drizzle of sour cream!
Frequently Asked Questions
How do I prevent my tostada shells from getting soggy?
To keep them crispy, layer the refried beans and chicken first, then add fresh toppings like lettuce, tomatoes, and avocado just before serving.
Can I make the chicken ahead of time?
Absolutely! The slow-cooked chicken can be stored in the fridge for up to 3 days or frozen for longer storage. Just reheat and assemble when ready to eat.
What toppings go best with these tostadas?
Popular toppings include shredded lettuce, diced tomatoes, cotija cheese, sour cream, guacamole, fresh cilantro, and sliced olives—but feel free to get creative.
How spicy is the chicken?
The chile-lime seasoning adds mild heat, but it’s not overpowering. If you prefer more spice, add extra chili powder or diced jalapeños to the mix.
Can I make my own tostada shells?
Yes, just use corn tortillas. Lightly brush both sides of the tortillas with olive oil and place on a baking sheet. Lightly sprinkle to top side with salt if desired. Baked at 400 degrees for 4-5 minutes per side, until crispy.
What can I serve with these tostadas?
Pair them with Mexican rice, black beans, or a fresh side salad for a complete meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Instant Pot Shredded Chicken Tostadas
- BBQ Chicken Tostadas
- Simple Chicken and Black Bean Tostadas
- Seven Layer Tostadas
Chile Lime Chicken Tostadas
Real Mom Kitchen
Equipment
Ingredients
- 4 oz can diced green chilies
- 4 cloves minced garlic
- 1 ½ Tbsp chili powder
- 3 Tbsp lime juice
- 1 medium onion diced
- 2 lbs boneless chicken breasts
- 16 oz can fat free refried beans warmed
- 10 tostada shells
- Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole
Instructions
- Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
- In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
- Cover and cook on low for 5 to 6 hours.
- Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
- Spread warmed refried beans on tostada shells.
- Top with hot chicken mixture and any other desired toppings.
