Shredded Chicken Tostadas

1. 1

   Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165u00b0, 3-4 hours.

2. 2

   Shred meat with two forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and if desired, optional ingredients.

3. 3

   Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165u00b0.

4. 4

   Shred meat with two forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired.

5. 5

   Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.