1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole Add chicken and onion to a slow cooker that is at least 3 1/2 quarts. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken. Cover and cook on low for 5 to 6 hours. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken. Spread warmed refried beans on tostada shells. Top with hot chicken mixture and any other desired toppings.
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