Salsa verde chicken tostadas these chicken tostadas are so ridiculously easy to make that they are automatically added to my repeating recipes list for meal prep. they are high-protein and high fiber, and I baked the corn tortillas into tostadas, instead of frying them, for health reasons. you can top them with chilis, cilantro, avocado, queso fresco, hot sauce... the list goes on and on text recipe: * 2 pounds boneless skinless chicken breasts * 1 16-ounce jar Salsa Verde * Refried beans or black beans * 16 large corn tostada shells (i bought soft ones and baked them) * 2 cups queso fresco * 1 bunch cilantro, chopped * 2 avocados, pitted and diced * Add the chicken to the slow cooker and pour salsa verde on top. Cover and cook for 4 hours on high or for 6 hours on low. * Remove chicken from slow cooker and shred with a fork. Transfer shredded meat back to slow cooker, mix and season with salt and pepper if desired.…