You know those days when life is crazy and spending time making dinner is the last thing you want to do?  Well I am your new best friend.  This recipe takes less than 10 collective minutes to prepare.  I spend about 2 minutes preparing the chicken in the crock-pot and then a few minutes cutting the lettuce, avocado and tomatoes.


At my last job, one of my co-workers told me how his wife had tried a new way of preparing chicken.  She simply placed the frozen chicken in a crock-pot and covered it in salsa, then let the crock-pot do the rest.  I tried it and he was right, it was really good.  Then one time I didn’t have very much salsa left, but I saw some left over green enchilada sauce in the fridge.  I decided to mix the salsa and the enchilada sauce and the combination is a keeper!


Tostadas are a staple in my family, because my grandma spent part of her childhood in Mexico.  I thought that everyone ate tostadas and knew what they were… then I got married.  The first time I told my husband I was making tostadas he had no idea what I was talking about.  Then when he saw what they were he responded, “Oh.  It’s a taco, but flat.”  I was appalled that he would lower the tostada to the level of a taco and argued that he didn’t know what he was talking about.  I have continued to make tostadas on a fairly regular basis.  Every time I think over the ingredient list, as much as I hate to admit it, I realize he was probably right.  A tostada, at least how I make them, is very much like a flat taco.


Tostadas (makes 4-5)

Tostada shells

2 tomatoes, diced

1 avocado, diced

Lettuce or spinach

Shredded chicken


3 pieces of chicken


Green enchilada sauce

  1. Place frozen chicken pieces into the crock-pot.  Smother in salsa and enchilada sauce.  Cook for 8-10 hours.  (You can cook it for less time, but you run the risk of your meat being tough.)
  2. After your chicken is done cooking you can shred it by using two forks, pulling the chicken apart into smaller pieces.
  3. Dice tomatoes and avocado and cut or tear lettuce/spinach into small pieces.
  4. Assemble tostada.  I prefer to place my meat on the tostada shell first and then layer the lettuce, tomatoes and avocado on top.

** Optional side dishes: beans and rice.


I will warn you, a tostada is not for the dainty eater.  The crunchy shells break easily and can lead to a messy dinner.  Bring a napkin.  Be prepared to spill a lot. That way if you don’t make a mess you will be pleasantly surprised and quite pleased with yourself;-)


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