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
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.