Crockpot Chicken and Spinach Tostadas



  • 8 corn tortillas, or store bought tostada shells
  • 1.5 lb boneless, skinless chicken breasts
  • 3/4 c red enchilada sauce
  • 1 c chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 1 T fresh lime juice
  • 12 c spinach (fresh or frozen)
  • 1 can re-fried black beans
  • 1 c shredded mexican cheese blend
  • Fresh cilantro, for topping
  • Mexican Crema, for topping

Guacemole, for topping: (Can also buy pre-made if you prefer)

  • 23 ripe avocados
  • 1 shallot, finely diced
  • 1 clove garlic, minced
  • 1 serrano, seeds removed, finely diced
  • Juice of 2 limes
  • Salt and pepper to taste


  1. In a large crockpot, combine chicken, enchilada sauce, broth, lime juice, salt, pepper, and cumin. Cook on low for 6-7 hours or high for 3-4 hours- more or less depending on your crockpot.
  2. When chicken is done, place onto cutting board and shred using two forks. Return to pot with spinach, and cook an addition 10-15 minutes until spinach is wilted.
  3. Preheat oven to 400 and line baking sheet with foil. Lightly brush each side of the tortillas with olive oil, and bake for 4 minutes per side, until crispy and golden brown. Set aside.
  4. Combine all guacamole ingredients in a large bowl or mortar and pestle.
  5. Turn oven to broil.
  6. Spread a thin layer of beans onto each tostada, followed by chicken and cheese. Broil for 2 minutes, until cheese is melted.
  7. Top with Guacamole, cilantro, mexican crema, and lime wedge.

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