Secret Recipe Club: Slow Cooker Fajita Chicken Tostadas

This slow cooker fajita-style shredded chicken seasoned with ancho chile powder, cumin, garlic, and bell pepper, is a flavorful filling for tacos, burritos, and/or tostadas.

Happy 4th of July, amigos! To my friends and family celebrating in the US, I hope you are having a safe and happy Independence Day. And because it's also the first Monday of a new month it's time for another installment of The Secret Recipe Club. My assignment this month is my friend Dorothy's blog, Shockingly Delicious. With 25 years of recipe writing and recipe developing under her belt, Dorothy offers great recipes, tips, and how-to's that'll transform just about anyone into a fabulous home cook. Dorothy's byline--"unbelievably drool-worthy, scrumptious, 'scary good' recipes for people who love food"--is the perfect description of her blog, I have been a fan and follower of Dorothy's blog since "meeting" her in another cooking group a few years ago.

Deciding on just one of Dorothy's drool-worthy recipes was not an easy task. A few of her scrumptious recipes on my list include Broccoli Corn BreadHatch Chile MargaritaNo-Mato Sauce, Pixie Tangerine Dressing, and Sweet Bean Pie. But before I could make up my mind, fate intervened and made the decision for me. On the weekend I had set aside to try a Shockingly Delicious recipe, we ran out of propane. (I also learned that our town's two gas companies no longer work on Saturday afternoons or Sundays. Something they just started last month.) So, I decided I'd use my trusty slow cooker and searched Dorothy's blog for crock-pot recipes, which she also has quite a few to choose from. I ended up making her Slow Cooker Chicken Fajitas because I had all the ingredients in my pantry and fridge. But because I had no way of heating up tortillas, I decided to make tostadas garnished with all the fixin's like shredded lettuce, crumbled queso fresco, fresh cilantro leaves, and a drizzling of Mexican crema.

The results were--as Dorothy would say--scary good! Hubby, the kiddies, and even my father-in-law all agree that this needs to become a regular part of our menu rotation. If you love "scrumptious, simple to prepare, tried and true recipes" be sure to check out Dorothy's blog, Shockingly Delicious.

Slow Cooker Fajita Chicken Tostadas
(Recipe from Shockingly Delicious)


  • 2 lbs. boneless chicken breasts or thighs, cut in thin strips
  • 1-1/2 tablespoons extra-virgin olive oil 
  • 1/4 cup fresh lime juice 
  • 3 garlic cloves, minced
  • 2 tablespoons ancho chile powder
  • 1 teaspoon coarse salt 
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano, crushed 
  • 1/2 teaspoon ground black pepper 
  • 3 medium bell peppers, thinly sliced (I used 1 orange, 1 red, and 1 green) 
  • 1 medium onion, thinly sliced
  • 3 dried bay leaves 
  • Fresh cilantro 
  • Tostada shells 
  • Shredded lettuce
  • Crumbled queso fresco or cotija 
  • Mexican crema

Lightly spray inside of slow cooker with cooking spray. Place the chicken pieces in slow cooker or Crock-Pot; top chicken with minced garlic. Drizzle the olive oil and lime juice over chicken. Sprinkle ancho chile powder, 3/4 teaspoon of the salt, cumin, Mexican oregano, and black pepper over chicken; top with dried bay leaves. Arrange bell pepper and onion slices over chicken; season with the remaining 1/4 teaspoon of salt. Cover and cook over low heat for 3 to 3-1/2 hours. Shred chicken in the pot using 2 forks, removing bay leaves. 

Spoon 3 to 4 generous tablespoons of fajita chicken atop tostada shells. Garnish tostadas with shredded lettuce, fresh cilantro leaves, and crumbled queso fresco. Drizzle a little Mexican crema on top. Enjoy!  

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