I saw little appetizers similar to this on Pinterest and decided to make a meal of it. I don't know why but I think tostadas are way more fun to eat than a taco (when they're basically the exact same thing!). Kensington was head over heels for this meal too. All our favorite things piled up on one big crunchy chip...genius!
Tostada shells (right next to your taco shells)
1 pound chicken breasts (thawed or frozen, it doesn't matter)
1 jar Chipotle salsa (right there next to your regular salsa)
Tab's Guacamole (or any store bought kind you favor...but this homemade stuff is really the BEST!)
1 onion, chopped
a few tablespoons Extra Virgin Olive Oil (EVOO)
Cheddar Cheese, Sour Cream, extra salsa to garnish
In a slow cooker, add in your chicken and salsa. Cover and cook on low 7-8 hours if frozen or 4-5 hours if thawed. (Or you can cook frozen breasts on high 5 hours and thawed breasts on high 3 hours).
Once chicken is finished cooking, remove to a separate bowl and shred with two forks.
In a large skillet over medium-high heat, heat up EVOO a minute or two. Toss in chopped onion and a generous amount of salt and pepper and saute until tender (about 15 minutes) stirring occasionally.
Take your tostada shell and top with sauteed onion, guacamole, chicken and cheese. You can also add sour cream, extra salsa, chopped green onion...go crazy. Yum!