Tuesday, May 28, 2013

Slow Cooker Southwest Chicken Stacks

The last thing I want to do after being away for a long weekend is coming home and cooking. This being one of the reasons why I love my slow cooker so much! This meal is quick easy and your slow cooker does all the work for you. A great weeknight dish!

Slow Cooker Southwest Chicken Stacks
Serves 4
WW PP=7 one serving chicken and 3 tostada shells
Cal 285, Fat 8g, Carbs 30.7, Fiber 1g, Protein 21.7g

16 oz. boneless skinless chicken breasts (I used tenderloins)
1 cup salsa
1 cup corn
1 tbsp. southwest seasoning blend (chili powder will work too)
1/4 cup chopped green chilies (I used diced jalapenos)
12 tostada shells (I used Old El Paso)
shredded cheese, lettuce, cilantro, sour cream, tomatoes etc. for toppings

 Place chicken into the slow cooker and sprinkle it with southwest seasoning top with salsa, corn, and green chilies. Cover and cook on low for 4 hours.

Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken and remaining ingredients are combined. Using the tostada shells layer chicken mixture on top of each shell forming stacks. Garnish with shredded cheese and any other toppings of your choice. Enjoy!

This recipe can also be found at this Party


  1. Yum! Thanks for sharing at Simple Supper Tuesday.

  2. Those sound awesome, perfect for mexican night!

    Happy Blogging!
    Happy Valley Chow

  3. So easy and simple! Thanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week :)


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