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Slow Cooker Turkey and Parsnip Tostadas

Whether meal prepping or whipping up a great dinner, these slow cooker tostadas make an excellent healthy dinner that tastes great and the whole family will love!! The filling is made ahead of time in the slow cooker, saving you loads of time.


- 2 pounds skinless, boneless turkey breast, cut into 1/2-inch pieces - 4 fresh tomatillos, husked and chopped - 1 cup peeled and chopped parsnips (2 medium) - 1 fresh poblano chile pepper, seeded and chopped* - ½ cup chopped sweet onion (1 medium) - ½ cup reduced-sodium chicken broth - 1 4 ounce can diced green chile peppers, undrained - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground ancho chile pepper - 1 teaspoon dried oregano, crushed - ½ teaspoon salt - 12 5- to 6-inch corn tortillas - Nonstick cooking spray

-Assorted toppers, such as salsa, shredded reduced-fat cheddar cheese, chopped tomatoes, chopped red onion, chopped avocado, shredded lettuce, rinsed and drained canned black beans, and/or thawed, frozen corn


In a 3 1/2- or 4-quart slow cooker combine turkey, tomatillos, parsnips, poblano pepper, onion, broth, diced green chile peppers, garlic, cumin, ground ancho pepper, oregano, and salt. Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 3 hours. When done cooking shred the turkey and mix to coat with juices.

To prepare tostada shells, preheat oven to 400°F. Coat both sides of tortillas with cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks; cool. (Tortilla shells will crisp as they cool.) To serve, use a slotted spoon to spoon turkey mixture onto tostada shells. Add assorted toppers as desired.

Recipe and photo courtesy of: Better Homes and Garden

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