A flavorful, delicious, shredded chicken dinner recipe.
Place chicken into a slow cooker with about one cup of water and cook for 5-6 hours, until cooked through (165° F-intermnal temperature).
Remove chicken breasts from the slow cooker and shred.
Remove chicken juices from the slow cooker and discard.
Place shredded chicken back into the slow cooker and add Italian Salad Dressing and Lawry's Seasoning Salt. Stir to combine.
Make Cilantro Lime Dressing and Guacamole. Refrigerate.
About 30 minutes before the chicken is ready, shred lettuce, slice onion, dice tomatoes, grate cheese and tear cilantro leaves.
Drain and rinse black beans, set aside.
Make your tostada: place tostadas on a sheet pan and sprinkle cheese on the tostadas. Place in the oven under the broiler just to melt the cheese.
Top tostada with lettuce, cheese, black beans, chicken, green onion, diced tomatoes, guacamole, sour cream, more cheese and cilantro leaves, If desired.
Then, top with Cilantro Lime Dressing. Serve.