Name: Pollo en Salsa
Prep time: 10 min
Cook time: 390 min
Total time: 400 min
Yield: 4 servings
Ingredients: 3 (5 ounce) skinless, boneless chicken breast halves; 1 (14.5 ounce) can petite diced tomatoes in juice; 0.5 (24 ounce) jar chipotle salsa; 1 (10.5 ounce) can condensed cream of chicken soup; 1 cup sour cream; salt to taste; 4 cups steamed white rice; 0.5 cup shredded Mexican-style cheese blend; 1 medium avocado, sliced

Ingredients

3 (5 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can petite diced tomatoes in juice
0.5 (24 ounce) jar chipotle salsa
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
4 cups steamed white rice
0.5 cup shredded Mexican-style cheese blend
1 medium avocado, sliced

Instructions

Step 1

Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 2

Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
Step 3

Turn slow cooker off. Stir in sour cream and season with salt.
Step 4

Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

Enjoy your meal!