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Shredded Chicken Tostadas with Pomegranate Salsa

Author Vianney Rodriguez


  • serves 4
  • 4 boneless skinless chicken breasts
  • ½ cup onions chopped
  • 1 15 oz can green enchilada sauce
  • 1 tsp garlic salt
  • ½ tsp salt
  • ½ tsp pepper
  • Aldi Puebla Lina Tostada shells


  1. Turn slow cooker pot on high.
  2. Add chicken, onions and season with garlic salt, salt and pepper.
  3. Pour enchilada sauce over chicken.
  4. Cover and let cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
  5. Remove chicken from crock pot and put in a large bowl or plate.
  6. Shred chicken with a fork.
  7. Top warm tostadas with shredded chicken and top with pomegranate salsa.