2tablespoonstaco seasoning mix (I used low sodium)
1can(15 -16 ounces) pinto beans, drained and rinsed
8tostada shells, heated if desired
½cuplight sour cream
Ideal slow cooker size: 3-½- to 4-Quart.
Spray a 3-½ - to 4-quart slow cooker with cooking spray. Add chicken.
In a small bowl, mix together the salsa, water and taco seasoning until it's well blended and then pour over the chicken.
Cover and cook on LOW until chicken is tender enough to shred, about 6 to 8 hours.
Remove chicken from slow cooker and place it on a cutting board. Using 2 forks, pull the meat into shreds.
Return the shredded chicken to the juices in the slow cooker. Stir in the beans. Increase heat setting to HIGH. Cover and cook 15-20 minutes longer, or until thoroughly heated.
Evenly spoon chicken mixture over each tostada shell. Top with lettuce, tomato, 1 tablespoon sour cream and 1 tablespoon guacamole.
Tip: If you don't have tostada shells, just break crispy corn taco shells in half. Place the halves on each plate, and top with the chicken and bean mixture.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)7*PointsPlus (Old plan)Exchanges: 1-½ Starch, 2 Lean Meat, 1 Fat. Carbohydrate Choices: 1-½
Skinny Slow Cooker Chicken and Pinto Bean Tostadas Recipe
Amount Per Serving (1 tostada)
Calories 290Calories from Fat 117
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/skinny-slow-cooker-chicken-and-pinto-bean-tostadas/