Ingredients:
1 1⁄4 lb boneless skinless chicken thighs
1⁄2 cup chunky-style salsa
1⁄4 cup water
2 tablespoons taco seasoning mix (from 1-oz package)
1 can (15 oz) pinto beans, drained
8 tostada shells (from 4.5-oz package), heated if desired
1 cup shredded lettuce
1⁄2 cup sour cream
1⁄2 cup refrigerated guacamole (from 12-oz container)

Method:
1 In 3- to 31⁄2-quart slow cooker, place chicken. In small bowl, mix salsa, water and taco seasoning mix; pour over chicken.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 Remove chicken from cooker; place on cutting board. Using 2 forks, pull into shreds.

4 Return chicken to juices in cooker. Stir in beans. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until thoroughly heated.

5 Spoon chicken mixture over tostada shells. Top with lettuce, sour cream and guacamole.

Notes and Tips:
easy variation If you don’t have tostada shells, just break taco shells in half. Place the halves on each plate, and top with the chicken and bean mixture.

chicken and pinto tostadas recipe