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.
Ingredients
2poundsboneless skinless chicken breasts
116-ounce jarHerdez Salsa Verde
2packagesHERDEZ Traditional Instant Refried Beans
16largetostada shells
2cupsqueso fresco
1bunchcilantro,chopped
2avocados,pitted and diced
Instructions
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.
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."
To make the beans, bring 3 cups of water to a boil in a large pot.
Stir in contents of both packages. Cover and simmer on low heat for 5 minutes, stirring occasionally.
Remove from heat, uncover, stir and let sit 5 minutes before serving.
To assemble, spread each tostada with refried beans and top with shredded chicken, queso fresco, cilantro and diced avocado.