Chicken Tostadas with Poblano Peppers

Fiesta time!

Total: 8 hrs 20 min
Crockpot: 8 hrs
Yields: 4-6 people


4 boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cayenne paper
1 teaspoon paprika
1 tablespoon cumin
1 teaspoon red pepper flakes
Salt & Pepper
½ cup water

Tostada shells
1 Roma tomato
1 small onion
1 orange, red, or green pepper
lettuce (shredded or chopped)
3-4 Poblano peppers
1 cup shredded cheddar
Mexican Crema


In a crockpot place the 4 boneless chicken breasts. Add in all dry spices. Add ½ cup water so chicken doesn’t burn or stick. Cook for 8 hours during the day.

When chicken is fully cooked (165’ internal temp), pull the chicken out of the crockpot and shred and put in a bowl to serve.

For the Poblano peppers; take your whole Poblano peppers and drizzle them with olive oil and sprinkle with salt and pepper. Roast them on your open gas burner or a grill pan over the stove till they are tender with a little bit of char. Take the peppers and peel the outside skin off and remove seeds.

Prep your remaining sides; tomatoes, onion, pepper, cheddar and crema.

Laydown your tostada shell. Top with the shredded chicken, Poblano pepper, and remaining toppings that you love! Drizzle with Mexican crema and eat!



Love our recipes!? Follow us! Click “Follow” on the bottom right corner! We would love to share with you!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

Up ↑

%d bloggers like this: