Slow Cooker Chipotle Chicken Tostadas

Ingredients

• 3/4 pound boneless skinless chicken tenders
• 1 can chopped tomatoes (26 oz.)
• 2 teaspoons cumin
• 1 teaspoon chipotle chili pepper
• 1 yellow bell pepper, diced and de-seeded
• 1 red bell pepper, diced and de-seeded
• 8-10 tostada shells
• 1 cup shredded cheddar cheese
• Garnish: chopped cilantro, lime juice, and green part of scallion, diced

Directions

1. Put chicken, tomatoes, cumin, chipotle chili pepper, and bell peppers in slow cooker on high for about 3 hours or on low for 5-6 hours.
2. Turn off slow cooker, using fork shred chicken.
3. Preheat oven to 375 degrees.
4. Place 8-10 tostada shells on cookie sheet (depending on size of cookie sheet may need 2 of them).
5. Using slotted spoon, to remove some of the tomato juice, add large spoonful of chicken mixture on top of each tostada shell.
6. Top with about 1 1/2 tablespoons of shredded cheese per tostada shell.
7. Bake for about 5 minutes–until cheese is melted.
8. Garnish with green part of scallion, cilantro, and squeeze of lime.

Tips

Recipe from blog.katescarlata.com