Slow Cooker Mexican Chicken Tostadas

I came home today to the house smelling delicious and spicy.  Last night I had made the comment that I was craving corn tortillas with some sort of shredded chicken.  So what did my wonderful husband do today - he searched the internet for a recipe that would fulfill that craving! He found this on



1/2 large jalapeño chile, seeded, finely chopped

5 cloves garlic, finely chopped

1 tablespoon Mexican chili powder

1 tablespoon olive or vegetable oil
1 tablespoon lime juice
1 teaspoon salt (we used less)
1 package (1 1/4 lb) boneless skinless chicken thighs (we used three chicken breasts)
5 tostada shells
1/2 cup shredded lettuce
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup Old El Paso® Thick 'n Chunky salsa
Sour cream, if desired


1 Mix jalapeño chile, garlic, chili powder, oil, lime juice and salt in 1 1/2-quart slow cooker. Add chicken; coat with oil mixture. 2 Cover; cook 4 to 5 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.
For an added fresh-tasting garlic kick, stir an additional finely chopped clove garlic into shredded cooked chicken.
Serve-With Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.
For a special touch, top with chopped fresh cilantro.

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