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Pulled Chicken Tostadas with Cumin Lime Crema

You could call this a kitchen sink recipe! Top your favorite taco toppings, or really whatever you've got lying around the kitchen, on top of a tortilla and bake them up! 
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 5 tostadas


Slow Cooker Pulled Chicken

  • 1 tbsp olive oil
  • 2 chicken breasts
  • 1-3 chipotle in adobo sauce see notes
  • 1 can rotell tomatoes
  • salt, pepper to taste

Cumin Lime Crema

  • 1/4 c plain greek yogurt or sour cream I used fat free greek yogurt
  • 1 small lime, juiced
  • 1/2 tsp cumin
  • salt to taste

Tostadas Toppings

  • 5 small taco shells I used the Trader Joe's mini taco shells? not sure what they're called, they're street taco size!
  • 1/2 orange, red or yellow pepper, thinly sliced
  • 1/4 c black beans
  • 1 c shredded chicken
  • 1 serano or jalapeno thinly sliced optional
  • 1/4 c shredded Mexican cheese
  • 1/4 c sliced scallions, optional


Slow Cooker Pulled Chicken

  • Heat olive oil over medium high heat.
  • Sear chicken in a pan until just brown on each side over medium high heat, about 4-5 minutes per side.
  • Place chicken in slow cooker with can of tomatoes and chipotle peppers. Get as much of that adobo sauce in there as you can! 
  • Sprinkle with salt and pepper; cook on high for 1 1/2 - 2 hrs depending on the thickness of your chicken breast.


  • Preheat oven to 375 with the rack as close to the broil element as possible.
  • To assemble: line baking sheet with parchment and taco shells in a single layer; place peppers, beans, chicken, cheese and jalapenos or serano chiles if using.
  • Top with cheese, spreading out among the 5 tacos.
  • Bake for 7 minutes.
  • While the tostadas are baking, combine all ingredients for crema in a bowl and stir to combine. Taste for salt and adjust accordingly. If there is too much lime flavor, balance with a bit more cumin and salt or add more yogurt. 
  • After 7 minutes, broil the tostadas until the cheese is completely melted and the taco shells are a little brown. Watch your tostadas carefully so they do not burn - I check them in 1 minute increments.
  • If you want extra crispy tostadas, you can bake the taco shells for a few minutes until the desired brownness is reached; remove from the oven and carefully load them up with your toppings; broil for the cheese to melt. 
  • Top with sliced scallions, if using, and cumin lime crema.


If you do not like much heat, only use 1 chipotle pepper, for medium heat use 2 and a lot of spice use 3.