Slow Cooker Chicken Fajita Tostadas Recipe
An easy slow cooker recipe that is prepped in a matter of minutes. Let your family add their favorite toppings for a dinner everyone will love!
- 3 boneless skinless chicken breasts
- 1 cup salsa
- 1 ounce fajita seasoning packet
- 1 green bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 red bell pepper sliced thin
- 1 onion sliced thin
- 16 ounces refried beans
- 8 (6 inch) corn tostadas
Spray slow cooker with non-stick cooking spray and place chicken breasts inside. Top with salsa and fajita seasoning.
Cook on low for 5-6 hours or 2-3 hours on high.
Remove the chicken breasts and shred the chicken with two forks. Return the shredded chicken to the slow cooker, along with the sliced peppers and onion. Cook on high for 30 minutes or until the peppers are tender.
Spread refried beans on the tostadas, layer with chicken and pepper mixture, then top with your favorite fajita toppings.
*Additional toppings in photo not included in nutritional information (diced tomatoes, sour cream, shredded cheese)
To turn this into a freezer meal:
Add chicken, salsa, and seasoning to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Add 15 ounces of chicken broth in with the frozen food. Place the lid on top. Cover and cook on LOW heat for 6-8 hours (or HIGH heat for 3-4 hours - every slow cooker will cook a little bit differently). Follow the rest of the instructions as written.
Calories: 249kcal | Carbohydrates: 30g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1215mg | Potassium: 810mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1654IU | Vitamin C: 121mg | Calcium: 191mg | Iron: 5mg