Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 3 1/2- to 5-quart slow cooker combine jalapeños, garlic, chili powder, lime juice and hot sauce. Add chicken and onion.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Remove chicken and onion from cooker, reserving 1/2 cup of the cooking liquid. Using two forks, shred chicken. In a medium bowl, combine chicken, onion and the 1/2 cup cooking liquid.
Spread refried beans on tostada shells. Top with hot chicken mixture and cheese. Serve with lettuce, salsa, sour cream and olives. If desired, serve with lime wedges.