Slow Cooker Mexican Chili Tostada Stacks

Ingredients

For stacks:

• 1 package deal (approximately 12 pre-made tostada shells, you will need approximately 3 shells in line with individual)
• shredded cheeses like cheddar, monterey jack, or colby
• sour cream
• clean cilantro for garnish non-compulsory

For chili:

• 1 pound boneless skinless fowl breasts
• 30 oz. Fireplace-roasted diced tomatoes (2 cans)
• 15 oz. Mild red kidney beans, draining and rinsed (1 can)
• 15 oz pinto beans, draining and rinsed (1 can)
• 1 half of tablespoons homemade taco seasoning
• 1 teaspoon dried cilantro

Instructions

1. Add all chili ingredients to gradual cooker and stir
2. Cover and cook dinner on low for 6-8 hours or excessive for three-4
3. Shred chicken and stir to mix properly
4. Create a tortilla stack by placing first tortilla on plate, overlaying with a ladle of chili, and repeating 2 greater times or as favored
5. Top all of it off with 1/four - half cup shredded cheese, a drizzle of sour cream and a sprinkling of sparkling cilantro if preferred

Recipe Notes

• You can make your own tostada shells if you opt for however you want to make sure they may be superb crunchy in order that they don't crumble proper away when protected in chili
• I cooked this on high in my 4 quart mulit-cooker for 3 hours
• Source : https://slowcookergourmet.net/slow-cooker-mexican-chili-tostada-stacks/