A couple of smart shortcut ingredients, specifically taco seasoning and canned tomatoes with green chiles, make these chicken tostadas a snap to assemble.

Ingredients

• 2-1/2 pounds boneless skinless chicken breasts
• 1 envelope reduced-sodium taco seasoning
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1/2 teaspoon salt
• 16 tostada shells
• 2 cups shredded mexican cheese blend
• optional: shredded lettuce, chopped tomatoes, sliced avocado, sour cream, sliced jalapenos and fresh cilantro

Directions

1. Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with tomatoes and green chiles. Cook, covered, on low for 3-4 hours or until a thermometer inserted into chicken reads 165°.
2. Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese; add optional ingredients as desired.
3. Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°.
4. Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese; add optional toppings as desired.