Crockpot Chicken Chili Con Carne Loaded Tostada Stacks

• 1 pound boneless skinless chicken breast (chopped into big chunks) ↔ Substituir
• 1/2 onion (finely chopped) ↔ Substituir
• 1 red pepper (chopped) ↔ Substituir
• 2 cloves garlic (minced or grated) ↔ Substituir
• 1 (12 ounce) bottle of beer (I used a pumpkin ale) ↔ Substituir
• 2 cups chicken broth (plus more if needed) ↔ Substituir
• 1 (14 ounce) can diced tomatoes ↔ Substituir
• 3 tablespoons tomato paste ↔ Substituir
• 2 tablespoons apple butter (may sub 1 tablespoon of brown sugar) ↔ Substituir
• 3-4 tablespoons chili powder ↔ Substituir
• 1 tablespoon cumin ↔ Substituir
• 2 teaspoons smoked paprika ↔ Substituir
• 2 teaspoons dried oregano ↔ Substituir
• 1/2 -1 teaspoon cayenne pepper ↔ Substituir
• 1 tablespoon unsweetened cocoa powder (I like to use Hershey's special dark chocolate powder) ↔ Substituir
• 1/2 teaspoon salt ↔ Substituir
• 1/2 teaspoon pepper ↔ Substituir
• 1 tablespoon hot sauce ↔ Substituir
• 16 corn tortillas (small) ↔ Substituir
• olive oil or cooking spray ↔ Substituir
• 1/8 cup brown sugar ↔ Substituir
• 3 teaspoons chili powder ↔ Substituir
• 1 tablespoon smoked paprika ↔ Substituir
• 2 cups sharp cheddar cheese (shredded) ↔ Substituir
• 1/2 cup pickled jalapenos ↔ Substituir
• 1/4 cup fresh cilantro (chopped, for serving) ↔ Substituir
• 4 green onions (chopped, for serving) ↔ Substituir
• 1 avocado (chopped, for serving) ↔ Substituir
• cooked bacon (crumbled, for serving (optional)) ↔ Substituir
• greek yogurt or sour cream (for serving) ↔ Substituir
• Fritos (for serving) ↔ Substituir

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