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  • Writer's pictureJessica Larit

Shredded Chicken Tostada with Pineapple Salsa- Slow Cooker

These chicken and pineapple salsa tostadas are bursting with flavor! I love the crunch of the baked corn tortilla combined with the mixture of chicken and salsa. The homemade salsa gives a little heat, while the pineapple salsa adds a hint of sweet. They are easy and fun to make and even better to eat! They are a big hit with the whole family!



-3 Chicken boneless chicken breasts

-1 cup chicken broth

-1 teaspoon of paprika

-1 teaspoon of garlic powder

-1/2 teaspoon of cumin

-1/4 teaspoon of salt

-1/4 teaspoon of pepper

Pineapple Salsa:

-1/3 cup chopped pineapple

-1/2 jalapeno chopped (remove seeds)

-2 tablespoons chopped red onion

-8 cherry tomatoes chopped

-1 teaspoon of fresh lime juice

-pinch of salt and pepper


-Corn tortillas

-Salsa- (*see my Homemade Salsa recipe, or use store bought)


-Hot Sauce

Next Step:

-Add the chicken broth to the slow cooker. Then season your chicken with paprika, garlic powder, cumin, salt, and pepper and place the chicken over the broth.

-Set your slow cooker on high for 3 hours.

-With 30 minutes left on your chicken you can crisp up your corn tortillas.

-Heat oven to 450 F

-*Lightly* spray the corn tortillas with avocado oil and place on a baking sheet. Heat 5 minutes and then turn them over and heat for another 5 minutes. They are done when they are crispy. Set aside.

-To make your pineapple salsa, in a small bowl combine the pineapple, jalapeño, onion, tomatoes, lime juice, salt, and pepper. Mix to combine.

-When your chicken is done, shred it with 2 forks. It should shred very easily.

-Make your tostadas! First add your chicken, then lots of sliced avocado, homemade salsa, and then top with pineapple salsa.

-Don't forget to add your favorite hot sauce!


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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