Pomegranate Salsa Chicken Tostada
These rich, savory chicken tostadas are topped with our seasonal pomegranate salsa, making it a perfect appetizer for the holiday season. You can also make these in mini versions using our Gorilla Chips!
Course: Appetizers
Servings
4
servingsPrep time
5
minutesCook time
1
hourIngredients
4 boneless, skinless chicken breasts
1/2 cup Crazy Fresh Diced Onions
1 can green enchilada sauce, 15 ounces
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Tostada shells
1 container Crazy Fresh Pomegranate Salsa
Shredded cheddar cheese
Directions
- Turn slow cooker on high.
- Add chicken and onions and season with garlic salt, salt and pepper.
- Pour enchilada sauce over chicken.
- Cover and let cook on high for 6-8 hours or low for 8-10 hours until chicken falls apart easily.
- Remove chicken, and shred with a fork.
- Top warm tostada shells with shredded chicken, and top with cheddar cheese and pomegranate salsa.
