Chicken Tostadas Recipe

Name: Chicken Tostadas Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8 Tostada Shells; 3 cups Shredded Cooked Chicken; 1 cup Salsa; 2 Tablespoons Taco Seasoning; 1 can Refried Pinto Beans; 1 cup Shredded Cheddar Cheese; 1 cup Shredded Monterey Jack Cheese; 1 head Romaine Lettuce ((shredded)); 1 Tomato ((diced)); 1/2 Red Onion ((diced)); 1 Avocado ((diced)); Fresh Cilantro ((chopped) ); Sour Cream ((optional) )

Chicken Tostadas Recipe gets dinner on the table fast for a meal everyone will love. This recipe is so versatile and works for family dinner, parties and more. Everyone gets to choose their favorite toppings for a delicious meal.

Chicken Tostados arranged together and topped with cheese, onion and lettuce.

Whether you need dinner for a crowd or just your family, this easy Chicken Tostadas Recipe can be ready with very little work. I love that you can spend less time in the kitchen and more time with your family thanks to this easy chicken recipe.

Whenever I make these, everyone goes crazy over them. It is hard to believe something so simple can be so good, and each chicken tostada has about 338 calories and 20 grams of protein, making it a filling option for lunch or dinner. You have to try this for dinner this week! If you love chicken tostadas, then I am sure you love this easy crockpot chicken tacos recipe.

What is a Tostada?

A tostada is a flat shell that is crispy but is still loaded with your favorite taco toppings. It is different from a taco that is soft and folded around the ingredients.

Ingredients

Tostada Shells – Use crisp store bought shells for an easy base. You can even make your own by brushing corn tortillas lightly with oil and place them on a baking sheet. Bake at 400 degrees for about 5 minutes, flip, then bake another 5 minutes or until crisp and golden.
Shredded Cooked Chicken – Slow cooked chicken keeps the tostadas tender and flavorful. Cook Slow Cooker Chicken Breasts or chicken thighs. You can also learn how to boil chicken.
Salsa – Adds moisture and plenty of flavor to the chicken. Use store bought or make our easy homemade salsa recipe
Taco Seasoning – Gives the chicken classic taco flavor. Use a packet or make our easy homemade taco seasoning recipe
Refried Pinto Beans – Spread these on first so the toppings have something to stick to. Use our easy crockpot refried beans recipe, or you can also make refried black beans
Cheddar Cheese – Adds sharp, cheesy flavor.
Monterey Jack Cheese – Melts well and adds a milk, creamy flavor.
Romaine Lettuce – Adds a fresh crunch.
Tomato – Adds freshness and color.
Red Onion – Adds a little bite and extra crunch.
Avocado – Adds a creamy texture that balances the other toppings.
Fresh Cilantro – Adds a fresh finish.
Sour Cream – Optional, but adds a cool, creamy topping.

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Cook the Chicken in the Slow Cooker

Season the chicken with your favorite taco seasoning, then place it in the slow cooker with a small amount of broth or salsa. Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 degrees.

Let the chicken rest for a few minutes, then shred it with two forks and stir it back into the cooking juices before assembling the tostadas.

How to Make Chicken Tostadas

Here’s how you can make your own chicken tostadas.

Step 1 – Preheat the oven to 400 degrees Fahrenheit.

Tostada shell on a baking sheet with a wire rack.

Step 2 – Place the tostada shells on a baking sheet. Bake for 3-5 minutes until the tostadas are warmed through.

Mixing shredded chicken with seasoning and salsa.

Step 3 – Heat the refried beans and shredded chicken in either the microwave or on the stovetop until both are warmed through. In a large mixing bowl, stir together the shredded chicken, salsa and taco seasoning.

Topping refried beans on tostada shells on the baking sheet with a wire rack

Step 4 – Then prepare the tostadas. Spread a thin layer of the refried beans onto each tostada shell.

Tostada topped with lettuce, avocado, tomato, refried beans and chicken on a baking sheet with a wire rack.

Step 5 – Top each one with the shredded chicken mixture, both shredded cheeses, lettuce, tomatoes, red onions, avocados, cilantro and a dollop of sour cream. Serve each one immediately while warm and enjoy!

Expert Tips

Make Ahead – Prepare the topping ahead of time and learn how to freeze onions to save so much time in the kitchen.
Tortillas – We usually buy tostadas already prepared at the grocery store. But you can also make your own with corn tortillas. We recommend using thin tortillas.
Cook Chicken – If you are starting with cooked chicken breast, easily shred it with a hand mixer. Another easy option is to shred it with two forks.

Variation Ideas

Change Meat – Feel free to use other types of meat to make these tostadas. easy crockpot taco meat or crock pot pulled pork are great options.
Cheese – Use cheese of your choice. Cotija cheese, Colby Jack Cheese or Queso Fresco are great options to top these tostadas.
Vegetarian – Omit the chicken and add extra beans, avocado, corn or sauteed vegetables.
Gluten Free – Use corn tostada shells or certified gluten free tortillas.
Dairy Free – Skip the cheese and sour cream, or use dairy free alternatives.

Topping Ideas

Shredded Cheddar Cheese
Shredded Monterey Jack Cheese
Romaine Lettuce (shredded) – Iceberg lettuce
Tomato (diced)
Red Onion (diced)
Avocado (diced)
Fresh Cilantro (chopped)
Sour Cream (optional)

There are lots of tasty and easy options to try.

Serving Suggestions

We like this delicious cilantro lime rice recipe. It is so easy and packed with flavor. You may even like this easy homemade spanish rice recipe and vinegar coleslaw recipe.

We even enjoy this best mexican white cheese dip recipe with tortilla chips for a delicious side dish.

Crunchy shells with toppings on a platter ready to serve.

Frequently Asked Questions

What Makes a Tostada different from a Taco?

The difference between a tostada and a taco is the type shell. Tostada is served with a crunchy shell served flat with your favorite taco toppings.

Why are my Tostadas Soggy?

Tostadas can get soggy because of too many juicy ingredients placed on top. Tostadas are best served and enjoyed immediately to prevent the shell from getting too soggy.

What sauce is best on chicken tostadas?

Thick salsa, salsa verde, crema, sour cream, or hot sauce all work well. Use thicker sauces and add them just before serving to help keep the tostada shells crisp.

What kind of chicken is best for tostadas?

Chicken breasts or thighs both work well. Chicken thighs stay especially juicy, while chicken breasts are a leaner option. Rotisserie chicken is also a great shortcut.

Are baked tostadas healthier than fried?

Baked tostada shells generally use less oil than fried shells, making them a lighter option while still giving you a crisp base for the toppings.

How do you Eat a Tostada?

Prepare your tostada on a flat surface with all your favorite toppings. Then pick up the loaded shell and take a bite.

Can I Make Tostadas with a Flour Tortilla?

What makes a tostada different is the flat tortilla. If you prefer to use a flour tortilla, you will need to make it first to get it crispy.

Are Tostadas Authentic?

Yes, they are! The word tostadas is a Spanish word that means “toasted”. Tostadas are normally made from corn tortillas but you can use what you have.
We have even fried or baked regular tortillas when we couldn’t find tostadas at the grocery store.

Storing and Make Ahead Instructions

Storing – We recommend storing leftovers separately so the shell does not get soggy. It is easy to prepare again when ready to serve.
Reheating – Reheat the refried beans and chicken in the microwave then add to the tostada and serve.
Make Ahead and Freezing – Cook and shred the chicken ahead of time, then refrigerate it for up to 3 days. For longer storage, freeze the shredded chicken in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating and assembling the tostadas.