Source: dLife

Chicken tostadas filled with peppers, onions, beans, cheese and much much more.

Servings

2 Chile Peppers, jalapenos, sliced, serving
8 tsp garlic cloves, chopped , minced
3 tbsp chili powder
3 tbsp fresh lime juice
0.25 tsp hot pepper sauce
1 medium onions , sliced and separated into rings
2 lb chicken thighs , boneless, skinless
16 oz low fat refried black beans
10 tostada shells
1.5 cup Cheese, cheddar, fat free, shredded
2 cup Lettuce, leaf, shredded
1.25 cup salsa
0.75 cup reduced fat sour cream
0.75 cup canned black olives (optional)

1 Using a 3 1/2 to 5 quart slow cooker combine jalapeno peppers, garlic, chili powder, lime juice and hot pepper sauce. Add onion and chicken.
2 Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.
3 Remove chicken and onions from cooker, reserving 1/2 cup of cooking liquid.
4 With two forks, pull chicken apart into shreds. Combine in a medium bowl chicken, onions and the reserved 1/2 cup liquid.
5 Spread refried beans on tostada shells. Top with hot chicken mixture and shredded cheese. Serve with lettuce, salsa, sour cream, and olives (optional).

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.