Chili-Lime Chicken Tostadas

1. 1

   In a 4-qt. slow cooker, combine chicken and onion. In a small bowl, combine the green chilies, lime juice, chili powder and garlic; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.

2. 2

   Remove chicken; cool slightly. Set aside 2/3 cup cooking juices. Discard remaining juices. Shred chicken with two forks and return to slow cooker. Stir in reserved cooking juices.

3. 3

   Spread tostadas with refried beans; top with chicken. Layer with cabbage, cheese, salsa, sour cream, olives and guacamole if desired.

* Per serving · 4 servings · Values may vary.

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