ACTIVE TIME 15 MINUTES TOTAL TIME 4 HOURS, 15 MINUTES SERVES 4
Fresh, family-friendly meals to simplify your weeknights
✓ Make Ahead ✓ Slow Cooker ✓ Gluten-Free ✓ Family Friendly
2 white onions, halved
11/2 lb. boneless, skinless chicken thighs
1 16-oz. jar tomatillo salsa
2 poblano chiles, seeded and cut into 1-in. pieces (about 2 cups)
1 tsp. kosher salt, divided
3 large plum tomatoes, diced
3 Tbsp. finely chopped
fresh cilantro leaves
2 Tbsp. fresh lime juice (from 1 lime), plus wedges for serving
8 corn tostadas 21/2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)
CHOP 1 onion half to measure ½ cup; set aside. Chop remaining onion halves into 4 wedges each.
STIR onion wedges, chicken, salsa, poblanos, and 3/4 teaspoon salt in bowl of a 6-quart slow cooker. Cover and cook on low until tender, 4 to 5 hours. Using 2 forks, shred chicken in slow cooker.
MEANWHILE, make the pico de gallo: Stir tomatoes, cilantro, lime juice, reserved chopped onion, and remaining 1/4 teaspoon salt in a medium bowl. Cover and refrigerate until ready to use or for up to 12 hours.
USING a slotted spoon or tongs, top each tostada with about
3/4 cup chicken mixture, 2 tablespoons pico de gallo, and 1 tablespoon queso fresco. Serve with lime wedges.
PER SERVING: 525 Calories, 16g Fat (6g Saturated), 11mg Cholesterol, 6g Fiber, 43g Protein, 46g Carbs, 1,901mg Sodium, 14g Sugar