clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Mango Peach Salsa Chicken Tostadas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jodi
  • Total Time: 4 hours 5 minutes
  • Yield: 8 to 10 servings 1x


Units Scale
  • 3 boneless, skinless chicken breasts
  • Salt & pepper
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup Mango Peach Salsa, see notes
  • 1/2 cup packed brown sugar
  • 1 can refried beans, heated
  • Tostada shells
  • Grated colby jack cheese (or any cheese you like)

Topping ideas:

  • Shredded lettuce
  • Extra mango peach salsa
  • Cheese
  • Cafe rio dressing
  • sour cream
  • Avocado


  1. Place chicken in slow cooker sprinkle with salt, pepper, cumin and paprika.
  2. Next sprinkle with the brown sugar and then evenly pour the salsa on top. 
  3. Cover and cook on low for 4 to 5 hours, or until chicken is cooked completely and shreds easily.
  4. Remove chicken from your slow cooker and shred. (*If there is a lot of juice, I like to remove some and set aside and add it if I feel like the chicken needs to be wetter). Put the shredded chicken back into the slow cooker and stir to coat it with the juices. 
  5. Turn your oven broiler on while assembling the tostadas.
  6. Spread heated refried beans on the bottom of a tostada shells. Sprinkle with cheese (be generous). Place on a cookie sheet and put in your oven under the broiler to melt the cheese. Remove from the oven as soon as the cheese is melted.
  7. Pile shredded chicken on top and garnish with lettuce, more grated cheese (if desired), salsa and any other desired toppings.


  • Use your favorite mango peach salsa. My two favorites are La Mexicana brand that is sold in grocery stores (I buy it at Smiths or Walmart) and the Santa Barbara brand from Costco.
  • Prep Time: 5 mins
  • Cook Time: 4 hours