Crockpot BBQ Chicken Tostadas
Crockpot BBQ Chicken Tostadas
Ingredients
For the Crockpot BBQ Chicken
- 1 1/2 pounds chicken tenderloins, organic, free-range
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 1/2 cups BBQ sauce, such as Trader Joe's Organic Kansas City Style
For the Tostadas
- 12 corn tortillas
- 2 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup BBQ sauce, for drizzling
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 240 min
- 3
Once cooked, use two forks to shred the chicken directly in the crockpot, allowing it to fully absorb the BBQ sauce. Keep warm.
⏱️ 10 min
- 4
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.
⏱️ 5 min•🌡️ 375
- 5
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.
⏱️ 5 min
- 6
Bake the tortillas for 8 to 12 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crispy.
⏱️ 10 min•🌡️ 375
- 7
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.
⏱️ 5 min
- 8
Finish with an additional drizzle of BBQ sauce over each tostada before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot BBQ Chicken Tostadas
Ingredients
For the Crockpot BBQ Chicken
- 1 1/2 pounds chicken tenderloins, organic, free-range
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 1/2 cups BBQ sauce, such as Trader Joe's Organic Kansas City Style
For the Tostadas
- 12 corn tortillas
- 2 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup BBQ sauce, for drizzling
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 240 min - 3
Once cooked, use two forks to shred the chicken directly in the crockpot, allowing it to fully absorb the BBQ sauce. Keep warm.
⏱️ 10 min - 4
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.
⏱️ 5 min•🌡️ 375 - 5
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.
⏱️ 5 min - 6
Bake the tortillas for 8 to 12 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crispy.
⏱️ 10 min•🌡️ 375 - 7
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.
⏱️ 5 min - 8
Finish with an additional drizzle of BBQ sauce over each tostada before serving immediately.
⏱️ 5 min