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Turn slow cooker pot on high.
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Add chicken, onions and season with garlic salt, salt and pepper.
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Pour enchilada sauce over chicken.
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Cover and let cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
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Remove chicken from crock pot and put in a large bowl or plate.
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Shred chicken with a fork.
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Top warm tostadas with shredded chicken and top with pomegranate salsa.