The chicken is extremely tender and a bit spicy, so a bowl of cilantro-spiked shredded cabbage, carrot, and zucchini—dressed with a little olive oil and mild vinegar—is a perfect accompaniment.
Place chicken thighs in 4- to 6-quart slow cooker. Mix salsa, onion, potato, garlic, broth, and cumin together; pour over chicken.
Cover and cook on LOW heat setting 8 to 10 hours or until chicken is no longer pink in center.
Shred chicken thighs. Stir back into salsa mixture; serve hot over crisp tostada shells with desired condiments.
Warm corn or flour tortillas may be substituted for crisp tostada shells.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.
A small bowl of vegetable slaw would provide some texture and crunch to these simple tostadas.