Salsa Verde Chicken Tostadas

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Salsa Verde Chicken Tostadas – Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada. Topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!Salsa Verde Chicken Tostadas


Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, then leave them out.  And if you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

If you don’t have plans for Cinco De Mayo, I suggest you give these a try!!

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!
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5 from 8 votes
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Salsa Verde Chicken Tostadas

200 Cals 22 Protein 12 Carbs 7.5 Fats
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 6 servings
COURSE: Dinner, Lunch
CUISINE: Mexican
Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!


  • 3/4 cup shredded red cabbage
  • 2 tsp fresh lime juice, or more to taste
  • 5 cilantro leaves
  • salt, to taste
  • 2 cups easy crock pot chicken salsa verde, warmed
  • 6 to stada shells, Ortega
  • 3/4 cup shredded reduced fat Mexican Cheese, Sargento
  • pickled jalapeño slices, optional


  • Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
  • Preheat the oven to 350°F.
  • Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell.
  • Bake until the cheese is melted and the shells are crisp, about 4 minutes.
  • Top with shredded cabbage and enjoy!


Serving: 1/2 cup, Calories: 200kcal, Carbohydrates: 12g, Protein: 22g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1g
WW Points Plus: 5
Keywords: chicken tostada recipe, chicken tostadas, easy chicken tostada recipe, how to make chicken tostadas, salsa verde chicken tostada

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  1. Delicious and so easy! Thank you for the instant pot directions. Came out perfect! I used Mission Baked Tostadas! Yum! 

  2. You did it again! Another crowd pleasing. It is hard to find a meal that both kids can agree on. My daughter’s comment before trying it was “chicken again…why is it always chicken!” She retracted that statement pretty quickly. We made this dish with you unfried refried beans and added them as the bottom layer to the tostada. Thank you for all the great Mexican dishes. Coming from Southern California, Mexican food is our staple and now I can have it and still stay on plan😊

  3. EXCELLENT! Super easy and tasty.

  4. Delicious!  The cabbage slaw adds the perfect balance of acid with the lush flavor of the chicken.  I did add red wine vinegar to the slaw in addition to the lime and cilantro.  Love how quick and easy this meal is!

  5. So easy and so delicious!!

  6. So delish! Made them for dinner tonight. Hubby kept saying yum, yum.

  7. I made these tonight and they were SO tasty! Now that chicken is zero points on WW, I had 3 tostadas for only 9 points. (Points came from tortillas, cheese and the little bit of mayo I mixed into the cabbage/cilantro to make a slaw.) Such a filling dinner! 

  8. This is a winner.  Everyone in my house loves it!

  9. Smart points???

  10. Really loved this recipe! I used bagged cole slaw mix instead of the red cabbage, added some leftover pickled onions and some avocado – so yummy and satisfying! 

  11. I know this is an older post but your recipes never seem to fail. This smells amazing and I can’t wait to eat this chicken!! Thanks Gina!

  12. Question and Comment: Question: What do you mean be 5 cilantro leaves? Do you mean 5 stems? If I only had the cilantro spice, how much to use? Also, you said that this recipe makes 9 tostadas, but for calculating, you made 6. That would be 1/8 cup of shredded red cabbage mixture on each. My daughter made these for my husband and I and they were delicious! Thanks for sharing!

  13. yummmm ive wanted to make this for a long while but could not for the life of me find tostadas in my grocery. today i got adventurous and MADE them!! im so proud of myself. 400 degree oven, put corn tortilla brushed with oil on cookie sheet and bake for 5 min. turn and brush with oil and bake for another 3 min. voila tostada shells!!! deeeeeelish! my whole fam, kids included loved this meal.

  14. Love this recipe! Hoping to make it for a bigger group, and wondering if I double the recipe, how much time I would need to increase the cooking time?

  15. Gina – Love your recipes! We use almost 2 each week! I have a question for you.  My chicken turned out very dry although it was still swimming in salsa. I have the same problem with the crockpot Santa Fe chicken.  Any thoughts as to what I’m doing wrong? Thanks!

  16. I am also looking for the SP values. The recipe for the chicken includes SP but not this one. (Just trying to avoid having to use the cumbersome WW recipe calculator:P )

  17. Does anyone know the Smart Points count per serving for this meal?

  18. We decided on a whim to make this for supper so instead of a crock pot I used my pressure cooker! I used the exact ingredients for the Salsa Verde Chicken and used partially thawed (sliced into strips) chicken breasts on high in the pressure cooker for 25 minutes! It was perfectly cooked, which we then shredded. We then put it on the tostado shells with the other ingredients and finished them up.

  19. So good. If you wet corn tortillas andput them in the microwave for 2 min maybe 230 they turn crispy. Just watch them so they dont burn.

  20. I cannot believe how easy and delicious this recipe is! (Added black beans b/c I love them).Hands down my favorite SkinnyTaste recipe so far. Even my picky daughter and particular bf loved it! You make eating healthy doable, and affordable. Thank you so much!

  21. We love this! Using cotija cheese takes it over the top. Yum!

  22. New to your site/recipes very exciting stuff 🙂
    I've tried two recipes so far (crock pot). I feel compelled to comment on this one particularly. I asked the butcher for 3 lbs of chicken cutlets, when I get home, what I got was cut up chicken breasts. My end result was tough, not falling apart chicken cutlets like I had hoped. We had all the fixings, even cooked my own beans nice and early/mashed them up and were ready to go. Pickled cabbage, purple onion, jalapenos!! I wanted to WARN/ALERT anyone! I'm definitely trying this again because I just have to get it right!! 🙂 We enjoyed it otherwise, but am looking forward to the real deal 🙂

  23. I'm obsessed with this recipe-made it at least four times in the past month, and it's a hit with my family every time! Instead of the cabbage, I've done shredded lettuce and pickled red onions-a little more kid friendly (my boys are not cabbage fans). This works perfectly with the Southwestern Black Bean Salad, and comes together quickly for busy nights when we have Little League or Cub Scouts. Thank you Gina!

  24. It was delicious!

  25. Ohhhh holy moly, these were DELICIOUS!

    I did make three changes, though:
    1. I added a couple diced jalapeños to the crock pot, along with
    2. Cayenne and dried chili flakes to give it some kick, and then because the sauce was SO good that I wanted more of it to be on the tostadas, I added
    3. Mashed whole pinto beans to soak up some of the delicious verde sauce.

    I just ate leftovers for lunch and WOW! We'll be making this a LOT.

  26. Made this last night with boneless, skinless chicken breast and it was fabulous. Made spanish rice and beans to go along side. Great recipe and easy to do.

  27. I have a question — are the small tortillas already hard? or are they the soft ones?

  28. I made these and just love the recipe. I added a can of black beans to the crock pot when the chicken was almost done. I also used the same salsa verde you used which is now a fav.of mine. First time commenting on your web site,regarding a dish. Thanks for making it simple & easy on my time and budget.

  29. Thank you for the inspiration Gina! You inspired me to cook with fresh tomatillos for the first time! I gave this recipe a shot in a similar manner but tried the tomatillo salsa from scratch. So yummy!!!

  30. Question – I want to try this recipe but I'm afraid it might be too spicy for my kids. How spicy is it??

    • My daughter really does NOT like spicy food. This was not spicy at all. My daughter ate her whole plate. We used a different brand, but it was still a salsa verde. Some may be marked MILD too. It was very good.

  31. Absolutely delicious! Made this for Cinco de Mayo yesterday and it was a huge hit, even with my picky 10 year old! We omitted the cabbage and jalapeno, and added black beans, tomatoes, and avocados. Served with your knock off of Chipotle's Cilanto Lime Rice and the Brown Rice Horchata…it was to die for! I've been lurking on your blog for over a year now. Thank you for getting my kids to eat healthy food Gina! You're a gem.

  32. Just a note to say that I had planned to make this over the weekend, but fell a little short on time (you'd think a 2 hour Crockpot recipe would be manageable but I always defy odds). Since I had about an hour, I made the chicken on the stovetop. I seasoned the chicken as the recipe calls for. Warmed the pan on low with a bit of olive oil and then I covered the chicken in the salsa verde. I covered the pan and turned them occasionally, always spooning the salsa back onto the chicken to keep it moist and flavored. Once they'd cooked thru I reduced the heat even more and shredded the chicken so that it had a little time to soak up the salsa. It smelled wonderful and my mister and I both enjoyed the flavor. So, while I'm sure the Crockpot version would have been even more tender and flavorful, the stovetop worked too and caught me back up on time. Thanks for always providing such wonderfully nutritious and delicious meals, Gina!

  33. I made these last night! They were incredible!

  34. This was FANTASTIC!!! My hubs couldn't get enough. He's already talking about things I can make with the Verde Chicken!! Thank you so much for sharing such delicious recipes!!!!

  35. I have never liked cabbage, but I tried it anyways. This was absolutely one of my favorite meals EVER! So delicious. I made the southwest black bean salad as a side dish but put it on top and loved it.

  36. Could you clarify your macros a little. It says servings size is 1/2 cup yet you say to only put 1/3 cup on the tostada. Also, does the 1/2 cup serving size just mean 1 tostada?

  37. Can you use any salsa or must you use salsa verde?

  38. OMG I LOVE these; the colors look fabulous too, Gina.
    Miss you!!!

  39. Looks wonderful! 🙂

  40. Gina: I love your recipes, its made eating healthy and WW so much easier. In your serving size ingredients it says 1/2 cup for 5 points but in your step dierctions it said to put a 1/3 cup of chicken on the shell. Wasn't sure if it was a typo or if I missed something. Thanks for sharing

  41. Tostadas are my quickie go-to meal when I can't think of anything else to make for dinner–I just pile up whatever I have in the fridge. But this combo is so inventive; love the idea of the slaw on top. I'll be making this for sure. Thanks for sharing!

  42. I could eat pollo con verde salsa everyday as well! We can't get enough of our Mexican food here in the Sonoran desert. ;p

  43. Looks amazing! Growing up, we had "Tostada Tuesdays" every week. We kept them simple — refried beans, lettuce, cheese, and tomatoes — but your chicken salsa verde would have been a much tastier choice. (And pass the cabbage please; yum!!)

  44. How many can you have a sitting and also a side suggestion plus portion? I am new to all this and just need a little help. 🙂

    • Good question 😉 I'm sure Gina will answer you but I thought I'd reply. I would think a portion would be one tostado (although my boys might disagree 😉 I would suggest making cumin black beans as a side, that's our fav!

    • Gwen that would be yummy! Amanda, you could have 2, which would be a complete meal (carbs, protein, vegetable) for 10 WW points.

  45. Great healthy option for lunch!

  46. Lovely Tostadas!!! Perfect for Cinco de Mayo celebrations

  47. I loved it! I Tossed some homemade avocado mayonnaise

  48. Love a good easy meal like this! Added bonus is that most of these ingredients are pantry staples for us!

  49. I LOVE how easy your recipe is, Gina! These tostadas look totally mouthwatering and delicious. Thanks for sharing!

  50. Can you say yum-o! I love tostadas!!!

  51. Lettuce would work fine

  52. I despise cabbage – any suggestions for a substitution? Lettuce would wilt, broccoli just doesn't sound like it would complement…

  53. yum, i love your tostada recipes ! 🙂