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Place the chicken tenderloins in the crockpot. Season evenly with salt, black pepper, and garlic powder. Pour 1 1/2 cups of BBQ sauce over the chicken, ensuring it's well coated.

Cover the crockpot and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is very tender and easily shredded.

Once cooked, use two forks to shred the chicken directly in the crockpot, allowing it to fully absorb the BBQ sauce. Keep warm.

Preheat your oven to 375°F. Lightly brush both sides of each corn tortilla with olive oil and arrange them in a single layer on a large baking sheet.

Drizzle a small spiral of BBQ sauce onto the center of each tortilla, then sprinkle a generous amount of shredded mozzarella cheese over the sauce.

Bake the tortillas for 8 to 12 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crispy.

Carefully remove the crispy tostada shells from the oven. Top each with a generous portion of the shredded BBQ chicken. Garnish with diced red onion and fresh cilantro.

Finish with an additional drizzle of BBQ sauce over each tostada before serving immediately.


Place the chicken tenderloins in the crockpot. Season evenly with salt, black pepper, and garlic powder. Pour 1 1/2 cups of BBQ sauce over the chicken, ensuring it's well coated.

Cover the crockpot and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is very tender and easily shredded.

Once cooked, use two forks to shred the chicken directly in the crockpot, allowing it to fully absorb the BBQ sauce. Keep warm.

Preheat your oven to 375°F. Lightly brush both sides of each corn tortilla with olive oil and arrange them in a single layer on a large baking sheet.

Drizzle a small spiral of BBQ sauce onto the center of each tortilla, then sprinkle a generous amount of shredded mozzarella cheese over the sauce.

Bake the tortillas for 8 to 12 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crispy.

Carefully remove the crispy tostada shells from the oven. Top each with a generous portion of the shredded BBQ chicken. Garnish with diced red onion and fresh cilantro.

Finish with an additional drizzle of BBQ sauce over each tostada before serving immediately.
