Slow Cooker Chicken Tostadas

We've been rather busy lately, so I'm always looking for a good slow cooker meal to come home to after a long day.  Chicken can be kind of hard to judge in a crock pot because you don't want to overcook it and make it too dry.  I found that 4 hours worked great for this recipe, especially after I shredded it and poured the juices on top.  I couldn't find tostada shells at the store, so I just broiled corn tortillas about 4 minutes on each side.  This is a simple, delicious, weeknight meal.  I hope you enjoy!


Ingredients

• 3 cloves garlic, minced
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• juice of 1 lime
• 1 pound boneless, skinless chicken breasts
• 6 tostada shells
• 3/4 cup shredded cheddar cheese
• desired toppings (lettuce, tomatoes, salsa, sour cream, guacamole, cilantro)

Instructions

• In the bottom of a slow cooker, combine the garlic, chili powder, cumin, paprika and salt. Stir in the vegetable oil and lime juice. Add the chicken, and turn to coat.
• Cover and cook on low for 4 to 5 hours.
• When the chicken is cooked through, remove from the slow cooker and shred with 2 forks. Return to the slow cooker and stir to soak up the juices and spices.
• Top each tostada shell with equal amounts of the chicken mixture, then top with cheese and desired toppings.

Recipe found through Food Gawker: Taste and Tell blog