Cooking In Stilettos/ Main Dishes/ Slow Cooker/ Tried and True Recipes

Dinner Made Easy With Slow Cooker Chicken Tinga Tostadas

Slow Cooker Chicken Tinga Tostadas are a fabulous weeknight dinner option – slow cooked chicken simmered in a spicy chipotle tomato sauce served over baked tostadas with your favorite toppings!

When schedules get crazy, sometimes weeknight dinners get lost in the mix. I find myself rotating some of the same recipes, whipping up something quick and easy or dialing out – all of which leave me wondering where my adventuresome recipe spirit escaped to.

This fall, I am committed to keeping my pantry stocked with options so I will be less tempted to whip up old reliable recipes and explore new recipes, flavors and ideas. For busy weeknights, I love having refried beans on hand when I want to whip up something quick and delicious. I sauté them with a bit of onion and garlic, a sprinkle of smoked paprika (and dried chipotle if I want a kick of heat) and a bit of chicken stock. Wrap some of these with a sprinkle of melted cheese in a flour tortilla and you will forget about any other bean burrito – promise! Their pickled jalapeños are fantastic topping your favorite nachos and who doesn’t love those crispy taco shells – Taco Tuesday anyone?

Old El Paso - Pantry Staples | Cooking In Stilettos

One of my favorite dishes of all time is Tinga – a savory dish of shredded meat in a spicy tomato sauce. When Old El Paso asked us to come up with a delicious and easy weeknight meal, I thought I’d make a variation on my favorite spicy dish with this Slow Cooker Chicken Tinga Tostada. Spicy succulent shredded chicken nestled on a baked tostada with refried beans and topped with a touch of pico de gallo and cheese – hungry yet?

Here’s the kicker – 90% of the work can be done ahead of time thanks to the slow cooker. I love making this on a Sunday afternoon and then keeping it in the fridge for dinner during the week. I have found that the flavors get better over time and for those crazy nights when I get home from the 9to9 late, having these on hand makes dinner planning easy. To serve, I bake some tortillas for tostadas instead of frying and they are crisp and delicious. Served with refried beans, these Chicken Tinga Tostadas are a favorite dinner option.

When you are looking to spice up your weeknight dinner, put Slow Cooker Chicken Tinga Tostadas on the menu – your family will love it!

On to the recipe:

Yields 6

Slow Cooker Chicken Tinga Tostadas

Slow Cooker Chicken Tinga Tostadas are a fabulous weeknight dinner option - slow cooked chicken simmered in a spicy chipotle tomato sauce served over baked tostadas and your favorite toppings!

20 minPrep Time

3 hr, 30 Cook Time

3 hr, 50 Total Time

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    For the Chicken Tinga:
  • 1 tablespoon of vegetable oil
  • 1 pound of boneless skinless chicken breasts
  • 2 – 3 links of chorizo or spicy sausage, casing removed
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of dried oregano (I used Mexican oregano)
  • 1/2 teaspoon of dried chipotle chile or 1 canned chipotle in adobo, finely minced
  • 1 15 ounce can of fire roasted tomatoes
  • 1/2 cup of low sodium chicken stock
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • For the Baked Tostadas:
  • 6 Old El Paso flour tortillas
  • 3 tablespoons of vegetable oil
  • For serving:
  • Old El Paso refried beans
  • Shredded Cheddar/Monterey Jack Cheese
  • Old El Paso pickled jalapeños
  • Sour Cream
  • Pico de Gallo or your favorite salsa


    To make the Chicken Tinga:
  1. In the insert of a stovetop safe slow cooker or large sauté pan, add 1 tablespoon of vegetable oil. Heat over medium high heat and add the chicken breasts, making sure to season each side with a bit of salt and pepper.
  2. Brown on both sides and remove to a plate to rest.
  3. Brown the fresh sausage and, when the sausage is almost fully browned, add the diced onions to the pan. Sauté for a few minutes until the onions begin to turn translucent. Add the garlic and sauté for another minute.
  4. To the onion sausage mixture, add the smoked paprika, cumin, and dried (or canned) chipotle. Bloom the spices for a minute until you can start to smell them and then add the chicken stock, taking care to deglaze the pan. Remove from the heat.
  5. Remove everything to the slow cooker (if not using a stovetop safe slow cooker insert), and then nestle the browned chicken breasts on top. Cover with the fire roasted tomatoes and set to low for 3 hours or so, until the chicken is fork tender.
  6. When the chicken is done, remove from the pan and shred using two forks. Return to the slow cooker and toss with the sauce and the sausage.
  7. To make the Baked Tostadas:
  8. Heat the oven to 400 degrees F.
  9. Line a baking sheet with parchment paper or foil for easy cleanup.
  10. Brush both sides of each tortilla with a bit of the vegetable oil and bake for 3 – 5 minutes on each side until toasty brown. Some may puff up and that is perfectly okay.
  11. To make the Chicken Tinga Tostadas:
  12. Spread a baked tostada with refried beans.
  13. Add some of the chicken tinga to the top of the refried beans.
  14. Top the chicken tinga tostada with some shredded cheese, some fresh pico de gallo or salsa, some pickled jalapeños and a drizzle of sour cream.
  15. Enjoy!



4078 cal


157 g


478 g


188 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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