Slow Cooker Chicken Tinga Tostadas
For the Chicken:
3 lbs. boneless, skinless chicken breasts and thighs
1 tsp. salt
½ tsp. pepper
For the Sauce:
6 roma tomatoes
1 tbsp. Olive oil
1 medium onion, cut into chunks
2 tsp. chicken bouillon
1 cup chicken broth or stock
3 cloves garlic
1 6-7 oz. can chipotle chili peppers in adobo sauce
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. red pepper flakes
Garnish:
1 can refried beans
1 bag shredded lettuce
1 bag Cotija cheese, crumbled
1 medium red onion
1 15 oz. can diced tomatoes, drained
Sour cream
Equipment:
Blender
Large Slow cooker
For Sauce: In a large pot over medium-high heat, add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook 2-3 minutes. Add tomatoes and onion to a blender, along with chicken bouillon, chicken stock, garlic, 2 chipotle chili peppers, 2 tsp. adobo sauce, oregano, cumin, and red pepper flakes and blend until smooth. Pour mixture back into pot and warm over medium heat. Cook 5 minutes. Taste and add salt, adobo sauce, and more chicken stock, if desired, to taste.
Add chicken to a large slow cooker and sprinkle with salt and pepper and pour sauce over the top. Cover and cook on low 4-5 hours, or until chicken is fork tender. Remove the chicken to a large bowl and let cool for a few minutes. Shred chicken and return to sauce. Stir to coat.
Spread tostada shell with a thin layer of refried beans, chicken, lettuce, Cotija cheese, red onions, diced tomatoes, and sour cream.
