Slow Cooker Chicken Tostadas

2 white onions, halved

1-1/2 lbs. boneless, skinless chicken thighs

1 16-oz. jar tomatillo salsa

2 poblano chiles, seeded and cut into 1" pieces (about 2 c.)

1 t. kosher salt, divided

3 large plum tomatoes, diced (2 c.)

3 T. finely chopped fresh cilantro leaves

2 T. fresh lime juice (from 1 lime), plus wedges for serving

8 corn tostadas

2-1/2 oz. queso fresco (fresh Mexican cheese), crumbled (about 1/2 c.)

Chop 1 onion half to measure 1/2 c.; set aside. Chop remaining onion halves into 4 wedges each.

Stir onion wedges, chicken, salsa, poblanos, and 3/4 t. salt in bowl of a 6-quart slow cooker. Cover and cook on low until tender, 4 to 5 hours. Using 2 forks, shred chicken in slow cooker.

Meanwhile, make the pico de gallo: Stir tomatoes, cilantro, lime juice, reserved chopped onion, and remaining 1/4 t. salt in a medium bowl. Cover and refrigerate until ready to use or for up to 12 hours.

Using a slotted spoon or tongs, top each tostada with about 3/4 c. chicken mixture, 2 T. pico de gallo, and 1 T. queso fresco. Serve with lime wedges.

Serves 4.

Adapted from Real Simple magazine, May 2021, p. 124.