Slow Cooker Mexican Chicken Tostadas

[MamaMandee]

Slow Cooker Mexican Chicken Tostadas from the Pillsbury site! 

You Need:

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

To Make:

• 1Mix jalapeño chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture.
• 2Cover and cook on low heat setting 8 to 10 hours.
• 3Remove 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.

Tips:

For an added fresh-tasting garlic kick, stir an additional 2 finely chopped garlic cloves into the shredded cooked chicken.

Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.

Top with chopped fresh cilantro.

Info:

Servings # 10

• # of ingredients 12
• prep time 20 Min
• total time 10 Hr 20 Min

[snuggiewoogie]

 Another good one~!

[Rocsi718]

that looks really good:)

[VanBurren]

 Yeah, I'd love to try this one out.