Ingredients
2-1/2 pounds boneless skinless chicken breasts1 envelope reduced-sodium taco seasoning1 can (10 ounces) diced tomatoes and green chiles, undrained1/2 teaspoon salt16 tostada shells2 cups shredded Mexican cheese blendOptional: Shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapenos and fresh cilantro
Preparation
Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours.
Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired.
Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°.
Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired.
