Slow Cooker Chicken Tinga Tostadas

Ingredients

• 2 lb chicken thighs
• 1 can fire-roasted diced tomatoes (14 oz)
• 3 chipotle peppers in adobo sauce (minced)
• 1 tbsp adobo sauce
• 1 onion (sliced)
• 3 cloves garlic (minced)
• 1 tsp oregano
• 1/2 tsp cumin
• salt, to taste
• tostada shells
• refried beans (sliced avocado, crumbled cotija cheese, shredded lettuce, and Mexican crema for topping)

Steps

1. 1

   Place chicken thighs in the slow cooker. Top with diced tomatoes, chipotle peppers, adobo sauce, onion, garlic, oregano, cumin, and salt.

2. 2

   Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours).

3. 3

   Remove chicken and shred with two forks. Return to the sauce and stir to combine.

4. 4

   Spread refried beans on tostada shells, then pile on chicken tinga.

5. 5

   Top with avocado, cotija, lettuce, and a drizzle of crema.