Crock Pot Chicken Tostadas

This by far is my favorite Mexican crock pot recipe (my husband is sure to agree). Tastes so fresh and so good. I always double my recipe to make sure there will be leftovers.

3-4 frozen uncooked Chicken Breasts
1/2 Onion, diced OR 1 Tablespoon Dried Onion Flakes
4 cloves of Garlic, minced
3-4 Tablespoons Chili Powder
juice from 1 small Lime
1-2 cups Chicken Broth
Salt & Pepper
Tostada shells
Refried Beans
Lettuce, shredded
Tomatoes, diced
Shredded Mexican Cheese
Sour Cream

Place chicken into the crock pot. Add garlic, onion, chili powder, lime juice, and chicken broth (enough to cover chicken a little over half way).  Season with a little salt and pepper. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken once finished cooking.

Build the Chicken Tostadas by layering the tostada shells with warmed beans, shredded chicken, lettuce, tomato, shredded cheese and sour cream.