Ingredients
4 pounds bone-in chicken breast halves, skin removed1 medium onion, chopped1 can (4 ounces) chopped green chiles3 tablespoons lime juice4-1/2 teaspoons chili powder4 garlic cloves, minced10 tostada shells1 can (16 ounces) fat-free refried beansOptional ingredients: Shredded cabbage, shredded cheddar cheese, salsa, sour cream, sliced ripe olives and guacamole
Preparation
In a 4-qt. slow cooker, combine chicken and onion. In a small bowl, combine the green chiles, lime juice, chili powder and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Remove chicken; cool slightly. Set aside 2/3 cup cooking juices. Discard remaining juices. Shred chicken with two forks and return to slow cooker. Stir in reserved cooking juices.
Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired.
