Tuesday, October 25, 2016

Crock Pot Mexican Chicken Tostadas

This is a perfect game day lunch or serve it with scoop chips for a warm snack.  It's a great way to sneak vegetables in to those are are a little fussy about eating them.  



Crock Pot Mexican Chicken Tostadas

2 skinless, boneless chicken breasts
1/2 cup chicken broth
2 tbsp taco seasoning (homemade recipe below)
1 - 15 oz can black beans, rinsed and drained
1 cup frozen corn
1 - 14.5 can petite diced tomatoes
2 tbsp mild green chilies

Place all the chicken breasts in our crock pot.  Place all the other ingredients on top and stir.  Cook over medium over 4 hours.  Remove the chicken and fork shred.  Return the chicken.  Place on top and tostadas and sprinkle some Mexican cheese mix on top.

Taco Seasoning

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.