It’s still officially summer, but I broke out my slow cooker today. I think about slow cooker meals as an essential for the fall and winter ….so I am getting a bit of a jump start! 🙂
I tossed some chicken tenders, diced tomatoes, cumin, chipotle chili powder and 2 of my farm share bell peppers….a red and yellow one, diced up.
I put the slow cooker on high heat and headed off to work for an afternoon client. (Could put on low heat for a bit longer if you desire!)
When I got home, I shredded up the chicken with 2 forks. Using a slotted spoon to remove some of the tomato juice, I topped a heaping spoonful of the chicken mixture on a tostada shell along with some shredded cheddar and baked until melted.
I added a few sliced green scallions, 2 slices of avocado and cilantro…to jazz them up! Food is meant to be jazzed up, right?
Slow Cooker Chipotle Chicken Tostadas (low FODMAP)
Ingredients
- 3/4 pound boneless skinless chicken tenders
- 1 box Pomi chopped tomatoes (26 oz)
- 2 teaspoons cumin
- 1 teaspoon chipotle chili pepper (I use McCormick brand)
- 1 yellow bell pepper, diced and de-seeded
- 1 red bell pepper, diced and de-seeded
- 8-10 tostada shells
- 1 cup shredded cheddar cheese (reduced fat or regular as desired)
- Garnish: chopped cilantro, avocado slices, and green part of scallion, diced
Instructions
- Put chicken, tomatoes, cumin, chipotle chili pepper, and bell peppers in slow cooker on high for about 3 hours.
- Turn off slow cooker, using fork shred chicken.
- Preheat oven to 375 degrees.
- Place 8-10 tostada shells on cookie sheet (depending on size of cookie sheet may need 2 of them)
- Using slotted spoon, to remove some of the tomato juice, add spoonful of chicken mixture on top of each tostada shell( about 2 tablespoons of mixture.)
- Top with about 1 1/2 tablespoons of shredded cheese per tostada shell.
- Bake for about 5 minutes--until cheese is melted.
- Garnish with avocado, green part of scallion and/or cilantro.
Yummy!
Bret Johnson
Chicken. Chipotle. Avacodo. So Good!
Half-Crazed Runner
I love my slow cooker. This is a great recipe. Thanks for sharing!
Lesley T. Lastufka
I’m new to the FODMAP diet. I am curious as to what spices and seasonings are ok to eat. I thought chili would irritate your stomach? (Eating bean/meat chili would always to bad things to me..or is it the beans and not the chili?) Thanks and Merry Christmas!
On a side note, tomatoes really irritate my stomach, but I have found that I can use Organic tomatoes in small-moderate amounts and my stomach is ok with that.
Well Balanced - Food - Life - Travel
Lesley–Fresh herbs such as basil, cilantro, coriander, parsley, rosemary, tarragon and thyme are low FODMAP. Allspice, cinnamon, cumin, five spice and tumeric are low FODMAP too. The Monash low FODMAP app provides great info about spices that are safe. Most of my clients can tolerate some chili powder–but if you decide to try it–choose an onion free choice such as spice appeal brand.
Abby
Isn’t avocado high fodmap? It sounds really good, I’m going to make this right now! (sans avocado)
katescarlata
Abby, Avocado does have some sorbitol–but the Monash researchers allow 1/8 avocado–so a few slices of avocado is fine per sitting!