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.
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 :).