Crispy Slow Cooker Pineapple Chipotle Chicken Tostadas

If you’re a sweet and spicy lover, these chicken tostadas will definitely earn a spot in your rotation. They’re topped with crispy slow cooker pineapple chipotle chicken, mango salsa, and just the right amount of creamy guacamole and cotija cheese. 

It’s a flavor explosion! But not at the cost of calories. Each tostada has a whopping 18 grams of protein with just 200 calories and 5 Smart Points. 

This recipe is technically a two-for-one deal. You could use the pineapple chipotle chicken in all kinds of recipes. Likewise, you could make the chicken tostadas with everything from shredded rotisserie chicken to your own favorite recipe.

two photos of chicken tostadas with pineapple chipotle chicken

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How to Make the Crispy Slow Cooker Pineapple Chipotle Chicken

I love crockpot or slow cooker chicken. It’s so easy to make! And the pineapple chipotle chicken for these chicken tostadas is no different. 

All you’ll need to do is blend up the sauce ingredients, add to a crockpot with the chicken, and leave it be for a few hours. 

photos of how to make the chipotle pineapple sauce

If you’ve tried my honey chipotle crockpot pulled chicken, you’ll have a good idea of the spice level. Thanks to the citrus, this recipe isn’t AS spicy. But if you’re sensitive, there’s no shame in using half the can of chipotle peppers.

Unlike my honey chipotle or Carolina BBQ crockpot shredded chicken recipes, this chicken goes the extra mile to make it crispy. 

To do this, you’ll need to transfer the cooked chicken to a baking sheet and use your oven’s broil setting for a few minutes. 

the slow cooker chipotle pineapple chicken during cooking

If you have a Ninja Foodi, you could use its slow cooker and broil functions to skip the baking sheet like in my shredded Mexican chicken, pressure cooker carnitas, and spicy bbq pulled pork tenderloin recipes.

What’s the difference between broil and bake?

If you’ve never used this setting on your oven, have no fear. There’s nothing special about it.

Instead of surrounding your food with hot air with the traditional bake setting, the broil is simply cooking food with direct heat from above. This makes it crispy and creates those satisfying charred edges. 

crispy slow cooker chicken

How to Make the Chicken Tostadas

Once your chicken is prepped, the only thing left to do is toast some tortillas and assemble. Feel free to get creative with your toppings, but here’s a look at what you’ll need:

  • 100-calorie guacamole packs
  • mango salsa
  • cotija cheese
  • cilantro 
  • extra thin corn tortillas 

chicken tostadas with a lime and pineapple

If you want to make your own mango salsa, my chipotle bbq ground chicken tacos has a recipe for it. You could also bring over the pineapple salsa from my shredded pork tenderloin tacos. And here’s a recipe for easy guacamole from Brandi at Stay Snatched.

Final Notes for Chicken Tostadas

The chicken recipe preps a beaucoup of chicken. I’ve include a few more pairing ideas in the notes section of the recipe card below. You’ll also find nutrition facts for the chicken on its own, tostadas with specific serving sizes, and all that nutrition facts goodness. 

And I always like to mention in slow cooker chicken breast recipes that using boneless skinless chicken thighs can really elevate the finished product. The tiny bit of extra fat makes a huge difference. If you want a recipe to try, check out my spicy coconut pulled chicken thighs. You can make them in a pressure cooker or slow cooker.

I think I’ve covered everything but if you have any questions, drop a comment below. 

chicken tostadas on a white surface with a bowl of mango salsa

And as always, let me know what you think about these chicken tostadas. Take a photo of your creation and tag me on Instagram @mason_woodruff. Or join my free Facebook group and share it with the Proton Party.

chicken tostadas on a white surface with a bowl of mango salsa

Pineapple Chipotle Chicken Tostadas

Yield: 6 tostadas
Prep Time: 5 minutes
Cook Time: 10 minutes
Slow Cooker Chicken: 3 hours
Total Time: 3 hours 15 minutes

Crispy slow cooked pineapple chipotle chicken on toasted tortillas and topped with guacamole, mango salsa, and cotija cheese.

Ingredients

Crispy Slow Cooker Pineapple Chipotle Chicken

  • 2 lbs Boneless Skinless Chicken Breast
  • 8 oz can Crushed Pineapple, in juice
  • 7 oz can Chipotle Peppers in Adobo Sauce, use 1/2 can for spice sensitive
  • 5-6 cloves (25g) Peeled Garlic
  • 1 Tbsp (16g) Extra Virgin Olive Oil
  • 2 Tbsp (15g) Juice of Medium Lime
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cumin

Tostadas

  • 6 Extra Thin Corn Tortillas, I used Mission
  • 1/2 C (56g) Cotija Cheese, crumbled
  • 6 Tbsp Mango Salsa, I used Sam's Club
  • 2 100-Calorie Guacamole Packs
  • 1-2 pinches Chopped Cilantro, optional

Instructions

Crispy Slow Cooker Pineapple Chipotle Chicken

  1. Add all the chicken ingredients (except the chicken breasts) to a blender or food processor and pulse until smooth.
  2. Add the chicken breasts and sauce to a crockpot and cook on low for 2.5-3 hours on low or until the chicken reaches 165F and/or juices run clear.
  3. Remove the chicken to shred with two forks before tossing in the sauce. (You can do this in the crockpot but be careful to not burn yourself.)
  4. Add the chicken to a large baking sheet and set your oven to a high broil.
  5. Place the baking sheet on the top oven rack and broil for 4-6 minutes or until the chicken has crisp edges.

Chicken Tostadas

  1. Preheat the oven to 400F and place your oven rack back in a center setting.
  2. Place 6 tortillas directly on the oven rack or on a wire rack and toast until crispy, about 6-8 minutes.
  3. Top each toasted tortilla with 3 ounces of chicken, guacamole, salsa, cheese, cilantro, and any other desired toppings.

Notes

  • Each tostada has 5 Smart Points.
  • The entire chicken recipe makes 16 3-ounce servings. A 3-ounce serving of the chicken on its own has 90 calories, 14 grams of protein, 4 grams of carbs, 2 grams of fat, and 1 Smart Point. 
  • You'll need 18 ounces of chicken for 6 tostadas. So, you can make up to 18 tostadas with the chicken recipe or use it in other recipes. Ideas include using it as a filling for my air fried taquitos or baked chicken empanadas, or you could throw it on top of my healthier chilaquiles rojas with a fried egg. 

Nutrition Information:
Yield: 6 Tostadas Serving Size: 1 Tostada
Amount Per Serving: Calories: 205Total Fat: 8gCarbohydrates: 16gProtein: 18g

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Keep the fiesta going with my jalapeño lime chicken thighs, breakfast lasagna, or low carb taco bites.



14 thoughts on “Crispy Slow Cooker Pineapple Chipotle Chicken Tostadas”

  • Seriously THE BEST flavor combination. I love this chicken so much and the broiling in the oven is a very important step. I’ve made it with more and less chipotle, I like it spicy but the bf doesn’t. I love this as meal prep chicken with rice and broccoli.

  • The citrus with the spice is a nice balance. I bought a chipotle pepper paste Ina jar because the can was far too much spice. It gives flexibility in adding more spice without wasting peppers. This chicken is great on tortillas or thrown on a bed of spinach!

  • This is one of my favorites to make. Admittedly the crockpot is too hands off for me so I do the chicken in a dutch oven on the stovetop with a little bit of water. But you can use it for anything, not just tostadas. Sooooo good. Meal prep staple material right here.

  • I make huge batches of this chicken to portion and freeze for days I just can’t with dinner prep. Pineapple is an ingredient I NEVER thought to use in savory dishes until reading this blog but it’ll blow your mind. Pinky swear.

  • I made this chicken and love it!! I’ve made tacos, nachos, and even used it in the leftover pulled pork breakfast casserole instead of the pork. It is amazing. definitely a keeper recipe and will be in the rotation often. Thanks for all your amazing recipes 🙂

  • *****
    Easy & Delicious with only a few ingredients. Used the specified ingredients except I only added 2 whole chipotles (with seeds) and some adobo sauce as I’d rather go light on heat and add more if needed. This amount flavored the meat with a little kick. I could probably add more (maybe I’ll be brave and try a half can). I also used my immersion blender to mix the sauce after pouring the sauce ingredients into the tall mixing container that came with it. When the chicken was done, I kept some of the sauce separate to be poured over individual amounts. We served the meat with rice and broccoli so the extra sauce helped flavor everything nicely. Thank you for a keeper recipe! (Didn’t see a separate entry for the rating: 5 stars)

  • SUPER easy and awesome recipe! I made the chicken base and ate on top of cauliflower rice. I didn’t have mango salsa, which I am sure would have balanced out the spiciness, but topped it with some Greek yogurt which gave it some creaminess!

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