Get ready to transform your ordinary dinner into an extraordinary culinary adventure! Imagine layers of crispy tostada shells, tender slow-cooked chicken, and a mouthwatering chili con carne that'll make your family beg for seconds. This isn't just another recipe – it's a flavor explosion that combines the convenience of crockpot cooking with the irresistible appeal of loaded Tex-Mex cuisine. Whether you're a busy home cook or a weekend warrior in the kitchen, these Loaded Tostada Stacks are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Tex-Mex
Serves: 6 servings
Ingredients
- 2 lbs chicken breast
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 packet chili seasoning
- Salt and pepper to taste
- 6 tostada shells
- 1 cup shredded cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Start by preparing your ingredients. Rinse and drain the black beans and kidney beans, and set them aside. Cut the chicken breasts into bite-sized pieces for even cooking.
- In a large mixing bowl, combine the cut chicken breast, drained black beans, drained kidney beans, and the can of diced tomatoes (including the juice). Stir well to combine all the ingredients.
- Add the chili seasoning packet to the mixture, along with salt and pepper to taste. Mix thoroughly to ensure that the chicken and beans are well coated with the seasoning.
- Transfer the mixture into the crockpot. Spread it out evenly to ensure even cooking.
- Cover the crockpot with the lid and set it to cook on low for 6 hours. This will allow the flavors to meld and the chicken to become tender.
- After 6 hours, check the chicken to ensure it is fully cooked and tender. You can shred the chicken with two forks right in the crockpot if desired, mixing it with the beans and tomatoes.
- While the chili is finishing up, prepare the tostada shells according to package instructions, usually by baking or frying them until they are crispy.
- Once the tostada shells are ready and the chili is cooked, it's time to assemble the stacks. Start with one tostada shell as the base.
- Spoon a generous amount of the chicken chili mixture onto the tostada shell, spreading it evenly.
- Add a sprinkle of shredded cheese on top of the chili. If desired, you can pop the assembled tostada stacks back into the oven for a few minutes to melt the cheese.
- Remove the tostada stacks from the oven (if heated) and add a dollop of sour cream on top of each stack.
- Garnish with fresh cilantro for a burst of flavor and color.
- Serve immediately while warm, and enjoy your delicious Crockpot Chicken Chili Con Carne Loaded Tostada Stacks!
Tips
- For maximum flavor, use fresh chicken breasts and allow them to marinate in the seasoning for 30 minutes before cooking if time permits.
- Don't rush the cooking process – the 6-hour slow cook is crucial for developing deep, rich flavors and ensuring the chicken is perfectly tender.
- For extra crispy tostada shells, brush them lightly with olive oil and bake at 375°F for 5-7 minutes before assembling.
- Customize your toppings! Consider adding diced avocado, jalapeños, or a squeeze of fresh lime for additional flavor complexity.
- If you're meal prepping, the chicken chili mixture can be stored in the refrigerator for up to 3-4 days, making it perfect for quick meals throughout the week.
- For a spicier version, use a hot chili seasoning packet or add a few dashes of your favorite hot sauce to the mixture.
- Make sure to drain the beans thoroughly to prevent excess liquid in your final dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 40g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 120mg
