Slow Cooker Chicken Tostadas with Avocado Crema

Ingredients

• Place the boneless, skinless chicken breasts in the slow cooker.
• Sprinkle the ground cumin, chili powder, paprika, onion powder, garlic powder, salt, and pepper evenly over the chicken. Drizzle with olive oil. Add the diced green chiles.
• Cover the slow cooker and cook on the LOW setting for 6-8 hours, OR on the HIGH setting for 3-4 hours until the chicken is tender and shreds easily with a fork.
• Shred the cooked chicken using two forks.
• Assemble the tostadas. Top each tortilla with the shredded chicken. Then, add the toppings of your choice: shredded lettuce, diced tomatoes, jalapeños, and cilantro.
• Drizzle the avocado crema on top and enjoy!
• 3 pounds boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 can (7 oz.) diced green chiles
• 2 ripe avocados
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• 12 small corn tortillas
• Shredded cheese
• Shredded lettuce
• Diced tomatoes
• Sliced jalapeños, (optional)
• Cilantro, as garnish
• Avocado crema