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.