Tostadas...

Here in the Kloss house, we love Mexican food.  So a good friend (thanks Laurie!!) made tostada's the other night when we were over for dinner.  Here is my modified version, with my own take on the chicken.  We LOVED it, and I hope you do too!

Chicken Recipe
1 1/2 lb of boneless, skinless chicken breast
1 cup of chicken broth
2 tbsp of freshly squeezed lime juice
1/2 tbsp of chili powder (more if you like it SPICY)
2 tsp onion powder
1 tsp garlic powder
1 minced garlic glove (I'm a garlic lover...feel free to omit this)
1 tsp of paprika
1 tsp cumin
1 tsp sea salt
1/2 tsp freshly ground pepper
1/4 tsp cayenne pepper (once again, more if you like spicy)

1. Set your slow cooker to warm.
2. Mix all the spices together in a bowl

3. Add spices to to chicken broth, then squeeze in lime.
4. Put chicken into crock pot, then pour the spices over them.
5. Let everything cook on low for 4-6 hours (mine only took about 3...but my crock pot has a mind of it's own).
6. When you're done, you'll need to shred the chicken.  My favorite way to shred chicken is by using my kitchen aid mixer...mainly because it's the easiest way :)  Just cut the breasts in halves or thirds.  Place them in the mixer with the paddle attachment on.  Turn mixer on to 3 or 4 until the chicken is shredded...so easy!

7. Make sure you put the shredded chicken back into the crock pot full off broth and spices.  I kept mine on low for another 30 minutes, but warm is also just fine.
8. Now for the shells...Take a small skillet and hear about a quarter inch of oil in the bottom (I used canola). 9. Place the shell in it and let snap, crackle, and pop for about 3 minutes.  Flip over and let the other side do the same.
10.  Remove from pan, sprinkle a little sea salt on it and let some paper towel soak up the rest.

11. Put together your tostadas and enjoy!!  I usually put re-fried black beans on the bottom to hold it all together :)