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Crockpot Salsa Chicken Tostadas

Author Scarlett Bendixen


  • 4 chicken breasts
  • 1 cup salsa


  • corn tortillas
  • oil
  • 1 14.5 oz can refried beans
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 10.5 oz can ro-tel
  • lettuce shredded
  • tomatoes diced
  • avocado mashed and seasoned with garlic salt and pepper
  • sour cream
  • cheddar cheese shredded


  1. Grab the corn tortillas and brush with oil on each side and broil in the oven for a few minutes until nice and crispy. Turn half way through to get both sides crispy

    In a sauce pan add the can of refried beans, cumin, and chili powder, and ro-tel. Mix and heat up! 

    Once the tortillas are done remove from oven. Spread with beans, then the salsa chicken, the top with lettuce, tomatoes, avocados, sour cream, and cheese and whatever else you want to add! Then Serve!