Slow-Cooker Mexican Chicken Tostadas
INGREDIENTS
•
1
•
large jalapeño chili, finely chopped
•
10
•
cloves garlic, finely chopped
•
2
•
tablespoons Mexican chili powder
•
2
•
tablespoons olive or vegetable oil
•
2
•
tablespoons lime juice
•
2
•
teaspoons salt
•
2
•
packages (1 1/4 pounds each) boneless skinless chicken thighs
•
1
•
package (4.8 ounces) tostada shells (10 shells)
•
1
•
cup shredded lettuce
•
1
•
cup shredded Cheddar cheese (4 ounces)
•
3/4
•
cup Old El Paso® Thick 'n Chunky salsa
•
1/4
•
cup sour cream
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