From isabeleats.com

Slow Cooker Salsa Verde Chicken Tostadas

8 servings · 5 min prep · 250 min cook

Ingredients

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 16-ounce jar Herdez Salsa Verde
• 2 packages HERDEZ Traditional Instant Refried Beans
• 16 large tostada shells
• 2 cups queso fresco
• 1 bunch cilantro, chopped
• 2 avocados, pitted and diced
• 3 cups water

Seasoning

• salt
• pepper

Steps

1. Add the chicken to the slow cooker and pour 1 16-ounce jar salsa verde on top. Cover and cook for 4 hours on high or for 6 hours on low.

   4-6 hours

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 water to a boil in a large pot.

   5-10 min

4. Stir in contents of 2 packages refried beans. Cover and simmer on low heat for 5 minutes, stirring occasionally.

   5 min

5. Remove from heat, uncover, stir and let sit 5 minutes before serving.

   5 min

6. To assemble, spread each 16 large tostada with refried beans and top with ½ cup shredded chicken, ¼ cup queso fresco, chopped to taste cilantro and ~½ diced avocado.

Nutrition

Per serving

kcal

562

protein

38 g

carbs

53 g

fat

26 g

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