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.
- Prep time
- 5 min
- Cook time
- 4 hr 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 16-ounce jar Herdez Salsa Verde
- 2 packages HERDEZ Traditional Instant Refried Beans
- 16 large tostada shells
- 2 cup 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.