Slow cooker chicken tostadas! #RecipeInDescription

Sautéed chopped bell peppers and onion in olive oil using the sauté feature of the ‪@InstantPotOfficial‬. Seasoned with Maggi chicken bouillon, powdered habanero pepper mix, and thyme. Poured in some cherry tomatoes, stirred, and turned off the heat. Placed fresh boneless chicken thighs on top of the veggies and seasoned with salt and black pepper. Set the Instant Pot to slow cook on high (“More”) for 2 hours with the vent open. Used a potato masher to shred the chicken and veggies. Added garlic powder, smoked paprika, chili powder, and cumin, mixed everything together, and set aside. Spread some canned refried black beans on pre-made tostadas. Placed the chicken mix on each tostada. Baked at 400°F for about 3 minutes. Topped with some chopped lettuce and crumbled queso fresco, and enjoyed! INSTAGRAM: @bestleftoversever #bestleftoversever #aldifoodie #blackfoodbloggers #blackfoodie #dmvfoodie #foodblog #healthyish #homecook #homecooking #instafood #marylandfoodie #umami #yummy #cookwithme #whatsfordinner #foodasmr #mexicanrecipes #mexicanfood #slowcookerrecipes #mexicanfoodlover #tostada #tostadas #instantpotrecipes #slowcooker #shreddedchicken #quesofresco #refriedbeans #instantpotchicken #shorts