The beauty of these Tostadas is that the chicken is made ahead in the crockpot (recipe below) and the seasoning is "from scratch" rather than one of those MSG loaded packets. You will be able to toss together a home cooked, healthy meal in minutes. The prepared chicken can be left in the fridge for several days or freeze the left overs to use later.
1) Flat corn tortilla shell
2) Refined beans, heated on the stovetop with a splash of chicken broth to thin them
3) Shredded, seasoned chicken - plus the onions from the crockpot or sliced green onions
4) Cojita or Questo Fresco cheese, crumbled
5) Cilantro, fresh and lots of it
6) Squeeze of fresh lime
7) Avocado slices
8) Salsa, we like this this deli-made salsa from our grocery or Trader Joes jarred salsa verde
Mexican Seasoned Crock-Potted Chicken
Ingredients: 4 boneless, skinless chicken breasts (about 2.5 lbs) 1 large onion, cut into wedges 2 limes 1 jalapeno pepper, sliced and seeded 1/3 cup cilantro leaves 1/3 cup chicken broth 1 1/4 tsp. cumin 1 Tbsp. chili powder 1/4 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. smoked paprika 1 tsp. salt 1/2 tsp. black pepper
Directions:
1) Combine all of the spices in a small bowl and mix well 2) Place the chicken inside the crockpot 3) Sprinkle the chicken with half the seasoning, flip, sprinkle the other side of the chicken with the remaining seasonings 4) Add the chicken broth 5) Squeeze the limes over the chicken 6) Add the cilantro, onion wedges, and sliced jalapeno around the chicken 7) Cook on low for 6 hours (longer is fine, shorter is not) 8) Shred the chicken with two forks and mix it with all of the liquid in the crockpot
Use this chicken for tostadas, burritos, tacos, salads, or on a bun. It keeps in the fridge for several days, but I doubt you'll have leftovers. Enjoy!
