Slow Cooker Mexican Chicken Tostadas |
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Prep Time: 0 Minutes Cook Time: 620 Minutes |
Ready In: 620 Minutes Servings: 5 |
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Spicy little chicken dish. Nice change from ordinary taco or nacho night. Smells delightful walking into the house when this has been cooking all day! Ingredients:
1 large jalapeno chili, finely chopped |
10 cloves garlic, finely chopped (yes 10!) |
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 tostada shells (10 shells) |
1 cup shredded lettuce |
1 cup shredded cheddar cheese |
3/4 cup of your favorite thick and chunky salsa |
1/4 cup sour cream |
Directions:
1. Mix jalapeno chili, garlic, chili powder, oil, lime juice and salt in 3 to 4 quart slow cooker
2. Add chicken, coat with oil mixture
3. Cover and cook on low heat setting 8 to 10 hours
4. Remove chicken from cooker, place on cutting board
5. Shred chicken, using 2 forks
6. Return chicken to cooker and mix well
7. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell
8. Top with lettuce, cheese, salsa and sour cream.
9. NOTE: I use mild salsa because this dish is quite spicy enough for my family with that.
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