Dinner Tonight: Sweet Corn Chicken Tostadas


I’m pretty much obsessed with all things corn…my favorite pasta is my Pasta with Bacon and Corn and my favorite soup is my Sausage Corn Chowder.  It only made sense that I made some sort of tostada with corn.  If you don’t have tostada shells, you can totally sub with taco shells.  The best part about this supper?  It’s all made in the slow cooker.  The perfect weeknight meal.

This recipe serves 4 adults.

Shopping List
1 pound chicken breasts (either frozen or defrosted…it doesn’t matter)
1 (10 oz) can of Rotel tomatoes
1 (14 oz) can of creamed corn
1 (4 oz) can of chopped green chiles
2 tablespoons chili powder or 1 packet of taco seasoning
1 cup frozen corn
Garnish with chopped green onions and/or grated Cheddar cheese
Tostada or taco shells

In your slow cooker, place your chicken, Rotel, creamed corn, chopped green chiles and chili powder (do not drain any of the cans).  Cover and cook on high 3 hours or on low 6 to 8 hours.

About 15 minutes before you’re ready to serve, remove the lid and shred the chicken right inside the slow cooker with two forks.  Next, stir in your frozen corn.  Replace the lid, put the slow cooker on high and cook the last 15 minutes.

Take each tostada shell and add a scoop of your chicken mixture.  Garnish with chopped green onions and/or shredded cheese.

Dinner is done!

So simple, so quick and so yummy too!  If you really want to take it the extra mile, you could add a big dollop of guacamole too :).

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  • Sheaffer {Pinterest Told Me To} January 29, 2015 at 12:01 pm

    So I'm going to sub regular corn for the creamed corn, and all of a sudden I have a light supper when I throw the mixture on some soft corn tortillas! WooHoo!!!! Can't wait!

  • Ramona January 29, 2015 at 12:25 pm

    Dang. That sounds easy and delicious. I'm adding it to my meal plan for next week. Thanks so much!

  • Mandi Moore January 29, 2015 at 2:07 pm

    This sounds so yummy! And one Mr. Spouse is sure to love! Can't wait to try!!

  • Queen In Between January 29, 2015 at 3:57 pm

    I just had to share….your spinach pesto tacos are one of our favorite things and typically I use chicken but last night I already had lean ground meat out so I decided to go for it. They were delicious of course but this morning I used some of the leftovers and added two eggs and made a scramble and OH MY GOODNESS….it is so yum! So I thought you could appreciate my mix and match with your recipe!

  • Celyn PS January 29, 2015 at 5:39 pm

    loving this idea! thanks for sharing!

    styleandchocolates

  • Jaren January 29, 2015 at 6:13 pm

    This sounds so good! We are definitely a corn family over here! When I married my husband, I pretty much told him he would just need to accept the fact and learn to love it as much as we do!

  • Heather January 30, 2015 at 6:19 pm

    Yum! Made this last night – so good. Enjoying the leftover as a dip with chips for lunch today!

  • Amy S February 7, 2015 at 11:35 pm

    Made this for dinner tonight. SO. DARN. GOOD!!! It's going into our regular menu rotation. Thanks for sharing.

  • Cindy February 9, 2015 at 3:24 pm

    This is in my slow cooker right now, I can't wait for dinner!

  • Cindy February 11, 2015 at 1:49 pm

    Absolutely awesome! So flavorful and my fiancee scarfed it right now. Even better the next day! I will be making this every couple of weeks for sure! Couldn't have been easier, thank you Shay!

  • What’s Up Wednesday {8-31-16} August 31, 2016 at 8:50 am

    […] one of our favorite meals by MixandMatchMama on Monday. It’s so simple and so delicious. Her Sweet Corn Chicken Tostadas are always a hit! Although I’m not sure why mine never look as pretty as her’s do. Oh, […]

  • Five Reasons Fall’s My Favorite September 2, 2016 at 2:03 am

    […] nothing like turning on the Crockpot and inhaling the delicious aroma of potato soup or chicken and sweet corn tostadas. We also whip up this easy chicken pot pie recipe during the fall/winter […]