Slow Cooker Mexican Chicken Tostadas

By carvalhohm

Crazy easy and delicious, your slow cooker does all the work. A shredded spicy chicken mix tops crispy tostada shells. Yum!

Ingredients

• 1/2 large jalapeño chile, seeded, finely chopped
• 5 cloves garlic, finely chopped
• 1 tablespoon Mexican chili powder
• 1 tablespoon olive or vegetable oil
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 package (1 1/4 pound) chicken thighs, boneless skinless
• 5 tostada shells
• 1/2 cup lettuce, shredded
• 1/2 cup cheddar cheese, shredded (2 ounces)
• 1/3 cup Thick 'n Chunky salsa
• Sour cream, if desired

Details

Servings 5
Adapted from pillsbury.com

Preparation

Step 1

Mix jalapeño chile, garlic, chili powder, oil, lime juice and salt in a 1 1/2-quart slow cooker. Add chicken; coat with oil mixture.

Cover; cook 4 to 5 hours.

Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.

Makes 5 tostadas