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Slow Cooker Chicken Tostadas

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Ingredients
  

  • 6 chicken thighs I used bone-in, skin on
  • 1 large onion any color, sliced thick
  • 1 cup low-sodium chicken broth
  • 1 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 package tostadas
  • 1 can Amy's organic black refried beans
  • Assorted toppings: purple cabbage grape tomatoes, green onions, cilantro, avocado, bell peppers, cheese (optional)

Instructions
 

  • Place sliced onion rings on the bottom of the slow cooker. Arrange chicken on top. Add cumin, salt and pepper, and chicken broth. Cover and cook on low 4-6 hours.
  • Remove chicken and onions from slow cooker with tongs, removing skin and bones as you transfer to a separate bowl. Using the tongs, toss chicken to break it apart.
  • Heat beans in a small saucepan over medium-low heat.
  • Assemble tostadas by spreading thin layer of beans on tostada, topping with chicken and optional toppings.