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

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

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