1 lb. boneless, skinless chicken pieces
1 pkg. taco seasoning
½ C. water
12 count pkg. tostada shells
1 (30oz.)can refried beans
2 C. Mexican blend cheese
Sour cream to taste
Salsa Verde
Place chicken in a crockpot with taco seasoning and water. Cook on low 6-8 hours until the chicken shreds easily with a fork. Shred and keep chicken warm. Assemble chicken on tostada shells with refried beans, cheese, sour cream and salsa as desired.
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