Tostadas de Tinga

These chicken tostadas include tender, flavorful shredded Crock Pot chicken on top of crispy tostada shells.

Course Dinner

Cuisine Mexican

Keyword chicken tinga, chicken tinga tostadas, chicken tostadas, tostadas de tinga

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 410kcal

Author Blair Lonergan

2 ½ lbs. boneless, skinless chicken thighs (or sub with chicken breast)
1 (15 ounce) can tomato sauce
1 yellow onion, finely chopped
4 cloves garlic, minced, grated, or pressed
1 tablespoon finely chopped canned chipotle peppers in adobo sauce
1 teaspoon kosher salt, plus more to taste
1 teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
12 tostada shells
Optional toppings: shredded Mexican blend cheese or queso fresco, fresh cilantro, pickled red onions, sour cream, lime wedges, diced avocado or guacamole, pico de gallo or salsa

Combine chicken, tomato sauce, onion, garlic, chipotles, salt, oregano, thyme, and bay leaf in a slow cooker. Cover and cook until chicken reaches an internal temperature of 165°F, about 1-2 hours on HIGH or 3-4 hours on LOW. Shred chicken with forks.
Transfer shredded chicken and sauce from the slow cooker to a large (12-14 inch) skillet. Cook over high heat, stirring occasionally, until most of the liquid evaporates, 10-12 minutes. Taste and season with salt and ground black pepper, to taste.
Spoon a bit of chicken onto the center of each tostada shell. Add desired toppings and serve.

You do not need to add any extra liquid to the Crock Pot. The juices from the chicken, onion, and tomato sauce, as well as the condensation from the slow cooker, should be more than enough liquid by the end. You don’t want to water-down the sauce.

Simmering the chicken and sauce in a skillet helps to concentrate the flavor, and prevents a watery sauce that could otherwise make the tostadas soggy.

Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1 hour. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.

Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Just get familiar with your pot and adjust accordingly.