SLOW COOKER CHICKEN TOSTADAS

INGREDIENTS

6 Boneless Skinless Chicken Thighs

4 Cups Chicken Bone Broth

2 Tablespoons Chili Powder

3 Tablespoons Cumin

2 Teaspoons Pink Himalayan Salt

1 Teaspoon Garlic Powder

½ Teaspoon Onion Powder

2 Teaspoons Paprika

8 Almond Tortillas

Avocado Oil to Coat

Tostada Toppings:  Lettuce, Onion, Tomato, Sour Cream, Cheese, and Salsa

ASSEMBLY

1. Add the bone broth, chili powder, cumin, salt, garlic powder, onion powder, and paprika to a slow cooker.  Whisk together. 
2. Add the chicken thighs to the slow cooker.  Cook on low for 8 hours.
3. After 7 hours, shred the chicken and put back on the slow cooker for the remaining hour.
4. Preheat the oven to 350F. 
5. Brush one side of the tortillas with avocado oil.  Place the oiled side on a cookie sheet, and brush the other side with avocado oil. 
6. You can bake 4 tortillas on one sheet at a time.  Work in batches, or bake all 8 on 2 cookie sheets. 
7. Bake for 5 minutes, and flip.  Continue baking until golden brown.  About 3 -5 minutes. 
8. Drain the excess liquid from the chicken.
9. Top the tostadas with the chicken and toppings.
10. ENJOY!