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Chili Lime Chicken Tostadas
Submitted by realmomkitchen on January 21, 2010 in Main Courses, Poultry, Slow Cooker
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 1 can (4 Oz. Can) Diced Green Chilies
- 4 cloves Minced Garlic
- 3 Tablespoons Chili Powder
- 1-½ Tablespoon Lime Juice
- 1 whole Diced Medium Onion
- 2 pounds Boneless Skinless Chicken Breats
- 1 can (16 Oz. Can) Refried Beans
- 10 whole Tostada Shells
- Desired Toppings (See Suggestions Below)
Preparation Instructions
Topping suggestions: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole.
1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts in size.
2. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Pour over the chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from the slow cooker and shred. Mix in 1/2 cup of juice remaining in the slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with the hot chicken mixture and any other desired toppings.
