Pomegranate Salsa Chicken Tostada
Pomegranate Salsa Chicken Tostada

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!

Recipe by Chef Nate
0 from 0 votes
Course: Appetizers


Prep time


Cook time




  • 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


  • 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.
Pomegranate Salsa Chicken Tostada

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