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Slow Cooker Mexican Chicken Tostadas Recipe

Ingredients:

  • Slow Cooker Mexican Chicken Tostadas

    Slow Cooker Mexican Chicken Tostadas

    1 large jalapeño chili, finely chopped

  • 10 cloves garlic, finely chopped
  • 2 tablespoons Mexican chili powder
  • 2 tablespoons olive or vegetable oil
  • 2 tbsps lime juice
  • Two teaspoons salt
  • Two packages (One 1/4 pounds each) boneless skinless chicken thighs
  • 1 package (8 ounces) tostada shells (Ten shells)
  • 1 mug shredded lettuce
  • One and a half cup shredded Cheddar cheese (4 ounces)
  • 3/4 cup Old El Paso® Thick ‘n Chunky salsa
  • 1/4 mug sour cream

How to make Slow Cooker Mexican Chicken Tostadas

  • Mix jalapeño chili, garlic, chili powder, oil, lime juice as well as salt in 3- in order to 4- quart crock pot. Add chicken; layer with oil combination.
  • Cover and cook on low heat environment 8 to 10 hours.
  • Remove chicken from oven; place on reducing board. Shred chicken, utilizing 2 forks. Return chicken to oven as well as mix well. Using slotted tea spoon to remove chicken mixture through cooker, location 1/3 cup chicken combination upon every tostada shell. Top with lettuce, cheese, salsa as well as sour cream.
  • Slow Cooker Mexican Chicken Tostadas is ready to serve.

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