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Steps
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.
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To give your Slow-Cooker Mexican Chicken Tostadas 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 shredded chicken tostadas. Margaritas add to the Mexican theme.
Top chicken tostadas with chopped fresh cilantro.
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Nutrition Facts
Serving Size:1 Tostada
Calories
325
Calories from Fat
160
Total Fat
18g
Saturated Fat
7g
Cholesterol
85mg
Sodium
770mg
Total Carbohydrate
12g
Dietary Fiber
2g
Protein
29g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Starch; 4 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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