Slow Cooker Chicken Tostadas

Busy weeknights are when good intentions tend to fall apart, so I lean on one simple habit: a batch of slow cooker chicken that becomes several different meals. This recipe from The Cookie Rookie is my starting point because the seasoning is simple enough to take in any direction. Use oregano, basil and rosemary for Italian. Use cumin, chili powder, garlic and paprika for Mexican. Lemon and fresh herbs keep it light.

Last night we made chicken tostadas. Instead of frying our corn tortillas, we baked them at 400°F for 4 minutes on each side until crisp. We topped them with a thin layer of black beans, the chicken, avocado, sour cream and salsa, and dinner was done. With the leftovers, I am making chicken rice bowls for lunch over the next couple of days. Having protein ready to go makes it so much easier to build a balanced plate when life gets busy.

Slow Cooker Chicken
Serves 4

Ingredients
4 boneless, skinless chicken breasts
1/2 cup low sodium chicken broth
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder

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Method

  1. Pour the broth into the slow cooker.
  2. Rub the chicken with olive oil and the seasonings. Place in a single layer.
  3. Cook on low 4 to 6 hours or high 3 to 4 hours, until the thickest part reaches 165°F. Rest 5 minutes, then shred.
  4. Bake the tortillas at 400°F for 4 minutes per side instead of frying.
  5. Top with a thin layer of black beans, chicken, avocado, sour cream and salsa.

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Health BenefitsProtein: Each serving of chicken has about 25 grams of protein. Reaching roughly 30 grams per meal supports muscle maintenance and satiety as we age (1).Black beans: About 3/4 cup of beans daily was linked to an average 5% drop in LDL cholesterol (2).Avocado: Eating two or more servings a week was associated with 16% lower cardiovascular disease risk (3).Baked tortillas: Baking keeps the crunch without frying oil.