Ingredients
20 oz. boneless skinless chicken breasts
1/2 cup Salsa + 1/2 cup more, on the chunky side but not pico de gallo.
1/4 cup water
2 Tbs. taco seasoning mix
2-3 cans 15 oz. pinto beans, drained
Tostada shells
Suggested ingredients as toppings:
shredded lettuce
sour cream
guacamole
tomatoes, chopped
cheddar cheese, shredded
olives, sliced
Preparation
In small bowl mix 1/2 cup salsa, water and taco seasoning.
In 3-4 quart slow cooker place chicken, pour mixed ingredients from the bowl over chicken.
Cover and cook on low setting for 8 to 10 hours.
Take a fork in each hand and fork the chicken apart, shredding it. Stir in 1/2 cup salsa, and pinto beans. Make sure everything is mixed well.
Cover and cook 15 - 20 min. on high heat.
Serve over warmed tostada’s.
