Source: dLife

Spicy hot chicken tostadas.

Servings

2 oz fresh jalapeno chili peppers , seeded and finely chopped (2 peppers)
8 medium garlic cloves , 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
16 oz salsa
0.75 cup Sour Cream, light (optional)
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.
5 In a medium bowl, combine chicken, onions and the reserved 1/2 cup liquid.
6 Spread refried beans on tostada shells. Top with hot chicken mixture and shredded cheese. Serve with lettuce, salsa, sour cream, and olives (optional).