This simple and delicious Crock Pot Chicken Tostada Pie is sure to be a new family favorite! Your next fiesta is going to have everyone asking for more!
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Aunt Lou here.
This Crock Pot Chicken Tostada Pie is adapted from a recipe I found in Gooseberry Patch’s Weeknight Dinners. When I saw it, I knew I could use my crock pot to make it using the same foil method I used when I made the ah-mazing Crock Pot Beefy Tostada Pie. Both recipes are super yummy, so you can answer the age-old question…chicken or beef? 😉
Crock Pot Chicken Tostada Pie
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Chicken Tostada Pie
- 4 burrito size flour tortillas, divided
- 2-3 boneless, skinless chicken breasts, cooked and diced
- 3/4 cup salsa
- 2.25 oz can sliced black olives, drained
- 1 teaspoon ground cumin
- 2 cup shredded Cheddar cheese, divided
- Garnish: sour cream, olives, sliced green onions
- 3 strips of heavy duty aluminum foil 18 inch x 2 inches (or 18″ x 4″ regular aluminum foil folded in half to make 18″x 2″ strips)
How to Make Chicken Tostada Pie in a Crock Pot
- Spray a 6-quart crock pot lightly with cooking spray
- Place your first foil piece (handle) down the side of your crock pot, across the bottom and up the other side, leaving “handles” at each end, repeat with other two foil strips in a wheel spoke type design so the handles are evenly placed around the top of your crock pot
- Lay your first tortilla on top of the foil in the bottom of your crock pot
- In a separate bowl, mix together your cooked chicken cubes, salsa, olives, cumin and 1 cup of cheddar
- Spoon a third of your chicken mixture on top of your first tortilla
- Top with a tortilla and repeat layers with remaining chicken and tortillas, ending with a tortilla on top
- Sprinkle remaining cheese on top
- Place 2-4 paper towels under your lid, cover and cook on high for 60-90 minutes
- Lift up your Crock Pot Chicken Tostada Pie by the foil handles and gently place on a serving plate
- Cut into pieces like a pie and served with sour cream, olives and sliced green onions, if desired
Crock Pot Chicken Tostada Pie Notes
- Another thing I recommend is reheating it in the oven instead of the microwave. If you do it this way, it makes the leftovers wonderfully crisp instead of soggy.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable recipe for Crock Pot Chicken Tostada Pie
Crock Pot Chicken Tostada Pie
This simple and delicious Crock Pot Chicken Tostada Pie is sure to be a new family favorite! Your next fiesta is going to have everyone asking for more!
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Servings: 4 people
Ingredients
- 4 burrito size flour tortillas divided
- 3 boneless skinless chicken breasts , cooked and diced
- 3/4 cup salsa
- 2.25 oz can sliced black olives drained
- 1 teaspoon ground cumin
- 2 cup shredded Cheddar cheese divided
- Garnish: sour cream olives, sliced green onions
- 3 strips of heavy duty aluminum foil 18 inch x 2 inches or 18″ x 4″ regular aluminum foil folded in half to make 18″x 2″ strips
Instructions
- Spray a 6-quart crock pot lightly with cooking spray
- Place your first foil piece (handle) down the side of your crock pot, across the bottom and up the other side, leaving “handles” at each end, repeat with other two foil strips in a wheel spoke type design so the handles are evenly placed around the top of your crock pot
- Lay your first tortilla on top of the foil in the bottom of your crock pot
- In a separate bowl, mix together your cooked chicken cubes, salsa, olives, cumin and 1 cup of cheddar
- Spoon a third of your chicken mixture on top of your first tortilla
- Top with a tortilla and repeat layers with remaining chicken and tortillas, ending with a tortilla on top
- Sprinkle remaining cheese on top
- Place 2-4 paper towels under your lid, cover and cook on high for 60-90 minutes
- Lift up your Crock Pot Chicken Tostada Pie by the foil handles and gently place on a serving plate
- Cut into pieces like a pie and served with sour cream, olives and sliced green onions, if desired
Notes
- Another thing I recommend is reheating it in the oven instead of the microwave. If you do it this way, it makes the leftovers wonderfully crisp instead of soggy.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Haven’t tried this one yet but intend to. Most of your crock pot recipes are so good and I’ve tried a few, all so far we have loved. Keep it up!