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Slow Cooker Chile Lime Chicken Tostadas
In a crockpot place in your chicken breasts and top with the Chile lime seasoning, garlic powder, sliced onion, chicken broth and some salt and pepper and cook on high for 3 hours. At this point add in some cilantro and shred the chicken with two forks and then let it go about another 30 minutes.
Next, place your corn tortillas on a baking sheet lined with foil and coat each side with some oil and sprinkle the tops with some salt.
Bake them at 375 degrees for exactly 7 minutes and then flip them over and cook another 7 minutes and they will be golden brown like this.
Then all you have to do is prep your toppings and build your tostada. I ALWAYS layer these with refined bends first, that I simply heat on the stove top with a little olive oil to get them creamy. Then I add my chicken and the rest of the toppings but add what ever things you love and enjoy!
What I love about these street corn tortillas is that they are small so you can just pick these up and eat them!