Slow Cooker Salsa Verde Chicken Tostadas
Recipe: https://recipestripper.com/recipes/dcdee233-c237-41ad-9bba-b774942fa75e
Original source: https://www.isabeleats.com/slow-cooker-salsa-verde-chicken-tostadas/
Recipe image: https://www.isabeleats.com/wp-content/uploads/2018/01/slow-cooker-salsa-verde-chicken-tostadas-small-1.jpg

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.
Yield: 8
Prep time: PT5M
Cook time: PT250M
Total time: PT255M

Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 16-ounce jar Herdez Salsa Verde
- 2 packages HERDEZ Traditional Instant Refried Beans
- 16 large tostada shells
- 2 cups queso fresco
- 1 bunch cilantro, (chopped)
- 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.