Slow Cooker Mexican Chili Tostada Stacks


For stacks:

  • 1 package deal (approximately 12 pre-made tostada shells, you will need approximately 3 shells in line with individual)
  • shredded cheeses like cheddar, monterey jack, or colby
  • sour cream
  • clean cilantro for garnish non-compulsory

For chili:

  • 1 pound boneless skinless fowl breasts
  • 30 oz. Fireplace-roasted diced tomatoes (2 cans)
  • 15 oz. Mild red kidney beans, draining and rinsed (1 can)
  • 15 oz pinto beans, draining and rinsed (1 can)
  • 1 half of tablespoons homemade taco seasoning
  • 1 teaspoon dried cilantro


  1. Add all chili ingredients to gradual cooker and stir
  2. Cover and cook dinner on low for 6-8 hours or excessive for three-4
  3. Shred chicken and stir to mix properly
  4. Create a tortilla stack by placing first tortilla on plate, overlaying with a ladle of chili, and repeating 2 greater times or as favored
  5. Top all of it off with 1/four – half cup shredded cheese, a drizzle of sour cream and a sprinkling of sparkling cilantro if preferred

Recipe Notes