Slow-Cooker Mexican Chicken Tostadas

By froggyess

Ingredients

• 1 large jalapeño chili, finely chopped
• 10 cloves garlic, finely chopped
• 2 tablespoons Mexican chili powder
• 2 tablespoons olive or vegetable oil
• 2 tablespoons lime juice
• 2 teaspoons salt
• 2 packages (1 1/4 pounds each) boneless skinless chicken thighs
• 1 package (4.8 ounces) tostada shells (10 shells)
• 1 cup shredded lettuce
• 1 cup shredded Cheddar cheese (4 ounces)
• 3/4 cup Old El Paso® Thick 'n Chunky salsa
• 1/4 cup sour cream

Preparation

Step 1

1 Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4-
quart slow cooker. Add chicken; coat with oil mixture.

2 Cover and cook on low heat setting 8 to 10 hours.

3 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.