Slow Cooker Salsa Verde Chicken Tostadas

Method6 steps · about 4 hr 15 min

1. 1

   Step 1: Put all the chicken breasts (2 pounds) in the slow cooker and pour the complete jar of medium salsa verde over them. Cover and cook on HIGH for about 4 hours, until the chicken is fully cooked and easily shreds; continue on HIGH if needed.

   Slow-cook chicken on HIGH until fully cooked and shreddable · 240 minUses 2 pounds boneless skinless chicken breasts · 1 jar (16 ounces) already-prepared HERDEZ Salsa Verde, medium

2. 2

   Step 2: Lift the fully cooked chicken from the cooker, leaving its cooked green salsa in the pot. Shred all the chicken with forks and return it to that same sauce. Mix thoroughly, add optional extra salt and black pepper to taste, then cover and use the keep-warm setting while preparing the beans.

   Uses Fully cooked chicken breasts and their cooked green salsa in the slow cooker · Extra salt, optional to season the cooked chicken · Black pepper, optional to season the cooked chicken

3. 3

   Step 3: Bring the measured 3 cups water to a boil in a large pot.

   Uses 3 cups water for cooking both packages of instant beans

4. 4

   Step 4: Stir the complete contents of both Traditional instant-refried-bean packages into the boiling water. Cover and simmer on LOW heat for 5 minutes, stirring occasionally.

   Simmer both instant-bean packages on LOW · 5 minUses All 3 cups boiling water in the pot · 2 packages HERDEZ Traditional Instant Refried Beans

5. 5

   Step 5: Remove the bean pot from the heat, uncover and stir. Let the complete cooked bean mixture stand for 5 minutes before using it.

   Rest cooked refried beans off the heat · 5 minUses Complete cooked instant-refried-bean mixture

6. 6

   Step 6: Divide all the rested refried beans and warm salsa-verde chicken among the 16 ready crisp corn tostada shells. Top with all the crumbled queso fresco (2 cups), chopped cilantro (1 bunch) and diced avocado (2), plus optional diced tomatoes. Serve 2 topped tostadas per portion for 8 portions.

   Uses Complete rested refried beans · Complete warm shredded chicken mixed with its cooked green salsa · 16 large already-crisp corn tostada shells · 2 cups crumbled queso fresco · 1 bunch fresh cilantro, chopped · 2 avocados, pitted and diced · Diced tomatoes, optional to top the tostadas