Slow Cooker Pulled Chicken Tostada

(Serves 7)

5lbs. Chicken Breast – Boneless

4 tsp. Cumin

2 tsp. Chili Powder

½ tsp. Garlic Powder

½ tsp. Onion Powder

1 tsp. Paprika

½ tsp. Oregano

2 tsp. Salt

½ tsp. Black Pepper

2 Cups Pureed tomatoes in the can – Can also use the can that reads “Tomato Sauce”

½ Cup Fresh Chopped Cilantro

½ Cup Chicken Broth

16 Tostadas

For Topping 

2 Cups Shredded Mexican Cheese

2 Tomatoes – large, diced and seeded

3 Avocados- seeded and diced

½ Red onion – Sliced

(Sour Cream is optional)

 

Add the chicken to the slow cooker.  In a bowl combine all the spices and the salt and pepper.  Mix the spices, the tomatoes, the chopped cilantro, and the chicken broth into the chicken.  Set the chicken on high for 5 hours.  Take the chicken out and pull apart using two forks.  Add it back to the slow cooker.

In the meantime, preheat the oven to 400 degrees.  Line baking sheets with parchment.  Lay out all of your tostadas. Put them in the oven to toast (about 5 minutes). Take them out of the oven and top evenly with the chicken and shredded cheese.  Put them back in the oven until the  cheese is melted.  Take out and top with the chopped tomatoes, avocado and onion.  You can also serve with guacamole, salsa and sour cream on the side.

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