This post may contain affiliate links. Please read our disclosure policy.
I’ve got a slow cooker recipe to share with you today: easy Chicken + Pinto Bean Tostadas.
I know most people consider slow cookers to be for fall and winter dishes. But I LOVE my slow cooker in the summertime too. It keeps the kitchen a whole lot cooler which is important when it’s 100F+ degrees outside!
This recipe is one of those super simple “dump and heat” recipes that is perfect when you are just too busy, tired or uninspired to be bothered with anything more complicated. I like to think of it as slow cooker cooking 101.
Recipe Notes
A couple Sundays back, I tossed the ingredients for this simple satisfying dish into the slow cooker. When Rod saw what we were having he said that he had been thinking about Mexican food lately.
It turned out to be a good choice, we were able to satisfy our craving for Mexican flavors without the heaviness associated with the typical Mexican restaurant meal.
And we ended up eating it several times during the week. I love those cook once, eat multiple times meals, don’t you?
Sunday, we had tostadas. I then used the leftovers to make burrito bowls (with the addition of rice) and then a couple days later as a topping for baked potatoes.
You could also stuff the chicken and pinto bean mixture inside a tortilla with cheese for a quick burrito or fold it over in a tortilla and crisp it up in a skillet for a quesadilla.
Or freeze the leftovers for future meals. Easy, healthy, delicious!
Having yummy healthy food ready and waiting in the fridge is such a blessing on busy weeknights. I can’t tell you how many times it’s saved me from grabbing takeout or heading out to dinner, pricey alternative in terms of both dollars and calories.
To keep things easy, I used taco seasoning mix. Substitute your favorite blend of herbs and spices if you prefer.
And if you don’t live where tostada shells are easy to find, use crispy taco shells instead. Just break them in half so they lay flat.
How Many Calories and WW Points in Slow Cooker Chicken and Pinto Bean Tostadas?
According to my calculations, each tostada has 290 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
The chicken and bean mixture without tostada fixins’ would have about 170 calories and 0 WW Points – it is just the chicken, salsa, seasoning and beans.
A serving is definitely on the smallish side, so if you have a big appetite you may want to bulk it up with extra vegetables. Enjoy!
If you like this recipe for slow cooker chicken and pinto bean tostadas, be sure to check out my other Weight Watchers friendly Mexican recipes including: Black Bean Nachos with Cheese, Easy 2-Ingredient Crock Pot Salsa Chicken, WW Stacked Chicken Enchiladas, Taco Soup and Chicken Fajitas
If you’ve made this Chicken Tostadas with Pinto Beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Chicken and Pinto Bean Tostadas Recipe
Ingredients
- 1 package (about 20 ounces) boneless skinless chicken thighs
- 1/2 cup chunky-style salsa
- 1/4 cup water
- 2 tablespoons taco seasoning mix (I used low sodium)
- 1 can (15 -16 ounces) pinto beans, drained and rinsed
- 8 tostada shells, heated if desired
- 4 cups shredded lettuce
- 2 cups chopped tomato
- 1/2 cup light sour cream
- 1/2 cup refrigerated guacamole
Instructions
- Ideal slow cooker size: 3-1/2- to 4-Quart.
- Spray a 3-1/2 – to 4-quart slow cooker (affiliate link) with cooking spray. Add chicken.
- In a small bowl (affiliate link), mix together the salsa, water and taco seasoning until it’s well blended and then pour over the chicken.
- Cover and cook on LOW until chicken is tender enough to shred, about 6 to 8 hours.
- Remove chicken from slow cooker and place it on a cutting board (affiliate link). Using 2 forks, pull the meat into shreds.
- Return the shredded chicken to the juices in the slow cooker. Stir in the beans. Increase heat setting to HIGH. Cover and cook 15-20 minutes longer, or until thoroughly heated.
- Evenly spoon chicken mixture over each tostada shell. Top with lettuce, tomato, 1 tablespoon sour cream and 1 tablespoon guacamole.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Fat. Carbohydrate Choices: 1-1/2 Tip: If you don’t have tostada shells, just break crispy corn taco shells in half. Place the halves on each plate, and top with the chicken and bean mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: This easy healthy weight watchers recipe is adapted from Betty Crocker The 300 Calorie Cookbook (affiliate link) 300 tasty meals for eating healthy everyday (Betty Crocker Cooking)
Kitchen Notes: I used my Hamilton Beach Stay or Go 4-Quart Slow Cooker, 4-Quart (affiliate link). It was the perfect size for this recipe.
This video demonstrates how to make healthy slow cooker chipotle chicken tostadas:
Hi Martha, what would the Freestyle points be for the chi chicken, pinto bean slow cooker tostadis? Rhank yiu, they sound yummy.
Bev
Hi Beverly, I’ve updated the recipe with Freestyle SmartPoints – 5!