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Clean recipe · isabeleats.com

Slow Cooker Salsa Verde Chicken Tostadas

These crispy and crunchy Slow Cooker Salsa Verde Chicken Tostadas are topped with a layer of delicious refried beans, salsa verde chicken, tomatoes, cilantro, queso fresco and avocados.

Original recipe: isabeleats.com

Yield:
8 servings
Prep:
5 min
Cook:
250 min
Total:
255 min
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Slow Cooker Salsa Verde Chicken Tostadas

Ingredients

  1. 2 pounds boneless skinless chicken breasts
  2. 1 16-ounce jar Herdez Salsa Verde
  3. 2 packages HERDEZ Traditional Instant Refried Beans
  4. 16 large tostada shells
  5. 2 cups queso fresco
  6. 1 bunch cilantro, (chopped)
  7. 2 avocados, (pitted and diced)

Instructions

  1. Add the chicken to the slow cooker and pour salsa verde on top. Cover and cook for 4 hours on high or for 6 hours on low.
  2. Remove chicken from slow cooker and shred with a fork. Transfer shredded meat back to slow cooker, mix and season with salt and pepper if desired. Cover and set temperature to "keep warm."
  3. To make the beans, bring 3 cups of water to a boil in a large pot.
  4. Stir in contents of both packages. Cover and simmer on low heat for 5 minutes, stirring occasionally.
  5. Remove from heat, uncover, stir and let sit 5 minutes before serving.
  6. To assemble, spread each tostada with refried beans and top with shredded chicken, queso fresco, cilantro and diced avocado.