Salsa Verde Chicken/ Salsa Verde Chicken Tostados


Salsa Verde Chicken Ingredients

  • 1 1/2 pound skinless chicken tenders
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon oregano
  • 1/8 teaspoon ground cumin
  • 16 ounce can roasted salsa verde
  • Salt


  1. Season chicken with garlic powder, oregano, cumin and salt and place in
  2. the bottom of crock pot then cover with salsa verde.
  3. Cook on high for 2 hours.
  4. Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker and discard.
  5. Place shredded chicken back into the crock pot with remaining salsa and cook for another 30-45 minutes.

Salsa Verde Chicken Tostados


  • 3/4 cup shredded red cabbage
  • 2 teaspoon fresh lime juice
  • 2 cups easy crock pot chicken salsa verde (above recipe)
  • 6 tostada shells
  • 3/4 cup shredded reduced fat Mexican Cheese
  • 1 jalapeño, sliced
  • Salt


  1. Preheat the oven to 350°F.
  2. Combine the shredded cabbage with lime juice and salt. Set aside.
  3. Place tostada shells on a baking sheet. Layer 1/3 cup of chicken, 2 teaspoons shredded cheese and jalapeños over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes.
  4. Garnish with cabbage mixture and jalapeños.


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