Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 16 oz jarred salsa verde
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup fresh cilantro, chopped
  • 12 (6-inch) corn tostada shells
  • 1 cup refried black beans
  • 2 cups shredded red cabbage
  • 2 tbsp lime juice
  • ½ cup Cotija cheese, crumbled
  • 1 large avocado, sliced

Instructions:

  1. Place the chicken thighs in the slow cooker. Stir together the salsa verde, cumin, garlic powder, salt, and pepper, then pour over the meat.
  2. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken registers 165°F (74°C) and pulls apart easily.
  3. Remove the chicken to a bowl and shred using two forks.
  4. Return the shredded meat to the pot and simmer on high for 15 minutes uncovered to reduce the sauce into a concentrated glaze. Stir in fresh cilantro before removing from heat.
  5. Preheat oven to 300°F (150°C) and warm tostada shells on a baking sheet for 3 minutes.
  6. Spread a thin layer of warm refried beans across the surface of each shell.
  7. Top with the shredded salsa verde chicken, shredded red cabbage tossed with lime juice, crumbled Cotija cheese, and sliced avocado.