Chicken Tostadas

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 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.