Source: dLife

Chicken tostadas filled with onions, chicken, cheese and more.

Servings

2 whole jalapeno pepper , seeded and finely chopped
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 chicken thighs
16 oz refried beans , fat free
10 tostada shells
1.5 cup Cheese, cheddar, fat free, shredded (6 ounces)
2 cup Lettuce, iceberg, fresh, shredded
1.25 cup salsa
0.75 cup Sour Cream, light

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. With two forks, pull chicken apart into shreds. Combine in a medium bowl chicken, onions and the reserved 1/2 cup liquid.
4 Spread refried beans on tostada shells. Top with hot chicken mixture and shredded cheese. Serve with lettuce, salsa, sour cream, and olives (optional).