Shredded Chicken Tostadas
- 2-1/2 pounds boneless skinless chicken breasts
- 1 envelope reduced-sodium taco seasoning
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1/2 teaspoon salt
- 16 tostada shell
- 2 cups shredded Mexican cheese blend
- Optional toppings: shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapenos and fresh cilantro
- Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165u0b0, 3-4 hours.
- Shred meat with two forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and if desired, optional ingredients.
- Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165u0b0.
- Shred meat with two forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired.
- Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
chicken breasts, taco, tomatoes, salt, tostada shell, toppings
Taken from www.tasteofhome.com/recipes/shredded-chicken-tostadas/ (may not work)