This recipe is a direct result of my son calling to ask, “What’s the difference between a crock pot and a slow cooker?” As I explained that they’re the same (just one is a brand name), he followed up with, “Well, what do you make in yours?”
I realized I hardly use mine outside of winter. So I decided to pull it off the shelf and experiment. These smoky, spicy tostadas were the delicious result.
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 (14 oz) can fire-roasted diced tomatoes
- 1–2 chipotle peppers in adobo
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper
- Tostadas for serving
Let’s Cook!
- Layer ingredients:
Add sliced onion and garlic to the bottom of the slow cooker. Top with chicken, spices, chipotle peppers, and tomatoes. - Cook low and slow:
- LOW for 6–7 hours
- HIGH for 3–4 hours
- Shred and toss:
Shred the chicken right in the pot and stir everything together. Let it sit on “warm” for 15–20 minutes to soak up all the flavor.
Now the fun begins because you can create a full-on tostada bar. Everyone builds their own, which means zero dinner-table arguments. Here’s a few of our favorites:
- Shredded lettuce
- Cheddar or Jack cheese
- Guacamole
- Pickled red onions
- Sliced bell peppers
- Jalapeños
- Sour cream
It’s a perfect Friday night dinner!
Do you use your crock pot (or slow cooker) year-round? What do you call it? Drop your favorites please! I’m officially collecting summer-worthy slow cooker ideas!
Eat well, friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!
Michelle Cooks 
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