Chicken Tostadas – Tostada shells are topped with Mexican seasoned chicken, beans and all of your desired toppings in this easy Mexican food favorite.
I think as a food blogger, it is sometimes too easy to get caught up in trying the newest trend, or chasing after a unique recipe. I’ll admit that sometimes I overlook the simplest of recipes, or I don’t post about them, simply because they are so simple. Does someone need yet another recipe for taco night?
The answer is – yes.
I know that most of you are just wanting dinner ideas. And easy ones, at that. Well, it doesn’t get much simpler than these Chicken Tostadas!
Instant Pot Chicken
When I originally posted these chicken tostadas back in 2012, it was a slow cooker version. Well, after re-making the recipe, I decided that it needed to be changed up a bit and it ended up as an Instant Pot recipe. (Don’t worry – I’ll give you instructions on making this in the slow cooker below!) What I ended up with after a few tests and trials was a Mexican shredded chicken that I’d use on so much more than just these tostadas.
Luckily, it’s just as easy as the original recipe that I had here, but so much better. Here’s how you make it:
- Place your chicken in the bottom of your Instant Pot. I use boneless, skinless chicken breasts, but I think thighs would be super flavorful, as well.
- Combine your seasoning mixture – which is prepared Italian salad dressing, water, ranch dressing mix (just the dry seasoning mix), garlic, chili powder and cumin. Pour this over your chicken.
- Secure the lid on your Instant Pot and set to high.
- Set the timer for 10 minutes. When the timer goes off, let the pressure release naturally for 5 minutes, then do a quick release.
- Remove your chicken and shred, then return the shredded chicken to the Instant Pot to soak in some of that juice that was left in the pot.
How To Make It In a Slow Cooker
This chicken is just as easy to make in a slow cooker – it just takes a little longer!
- Follow the same steps to start, except put your chicken and the seasoning mixture in your slow cooker instead. I would omit the water, though, as things tend to get a little watery in the slow cooker.
- Put the lid on and cook on low for 4-5 hours or on high for 2-3 hours.
- As soon as the chicken is cooked through, shred the chicken and return it to the slow cooker to soak in the juices.
More Mexican Inspired Dinner Ideas
Beef Tostadas
Chicken Chimichanga Recipe
Chicken Tamale Casserole
Instant Pot Barbacoa Beef
Salsa Verde Chicken
Pork Carnitas Recipe
22 Taco Recipes to Change Up Taco Night
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Chicken Tostadas
Ingredients
For the Chicken:
- 2 1/2 lbs boneless skinless chicken breasts
- 1 cup prepared zesty Italian salad dressing
- 1/2 cup water
- 1 0z package ranch seasoning
- 2 cloves garlic minced
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
For the Tostadas:
- 10 Tostada shells*
- 15 oz refried beans
Topping Suggestions:
- Shredded cheese
- Lettuce
- Tomatoes
- Onions
- Avocados or guacamole
- Sour cream
- Cilantro
- Fresh lime juice
- Hot sauce
Instructions
- Place the chicken in the bottom of the Instant Pot.
- Add the salad dressing, water, ranch seasoning, garlic, chili powder and cumin. Mix everything around to combine, making sure the chicken is in a single layer as much as possible.
- Place the top on the Instant Pot and lock the lid. Make sure the vent is closed. Select manual, adjust the pressure to high and set the time to 10 minutes.
- Once the Instant Pot has come to pressure and the 10 minutes have passed, let the pressure release naturally for 5 minutes, then do a quick release.
- Remove the chicken from the pot to a cutting board, and using 2 forks, shred the chicken. Return to the Instant Pot and stir to coat with the liquids that are still in the Instant Pot.
- Meanwhile, heat the beans in a small pot over medium heat. (I like to add a splash of water to make the beans easier to spread.)
- If desired, you can heat the tostada shells in the oven at 350ºF for a few minutes.
- To serve, top each tostada shell with some of the refried beans, chicken, and desired toppings.
Anonymous says
Disappointed! I loved the original recipe. I guess I should have written it down instead of just bookmarking.
Deborah says
The old recipe is listed in the comments if you are still looking for that recipe. 🙂
Missy K says
I have had this recipe pinned for years and it has been our go-to slow cooker chicken recipe for salads. Today I noticed that it has been adapted for an IP but the ingredients aren’t the same -“as they used to be. Is there any way to get the old recipe? I can’t remember what the original mix of spices was but it didn’t have salad dressing or ranch spices. Thanks 🙂
Deborah says
Hi Missy!
I do have it! Here it is:
3 cloves garlic, minced
1/2 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon salt
1 tablespoon vegetable oil
juice of 1 lime
1 pound boneless, skinless chicken breasts
6 tostada shells
3/4 cup grated cheddar cheese
desired toppings (lettuce, tomatoes, salsa, sour cream, guacamole, cilantro)
In the bottom of a slow cooker, combine the garlic, chili powder, cumin, paprika and salt. Stir in the vegetable oil and lime juice. Add the chicken, turn to coat.
Cover and cook on low for 4 to 5 hours.
When the chicken is cooked through, remove from the slow cooker and shred with 2 forks. Return to the slow cooker and stir to soak up the juices and spices.
Top each tostada shell with equal amounts of the chicken mixture, then top with cheese and desired toppings.
Hannah @ FamilyFoodFreezer says
This looks amazing! Been looking for some new recipes to try this week. I think I may try it with turkey…having a hard time finding chicken right now. lol
MJ says
I made this tonight…it was a big hit,even with my husband who hates chicken! A friend stopped by, had one and took one to go, it was so good.
Mignon says
Defintely dinner tomorrow!! Thanks so much!
Laura (Tutti Dolci) says
Some of the simplest recipes are the most delicious and satisfying. These tostadas sound perfect for when I’m on a spice kick!
Anna @ hiddenponies says
Even as a food blogger, I always appreciate a good, simple recipe that can be added to the regular rotation! With a family, work, and reality, the fact is those are the kind of recipes we remember.