Pollo en Salsa
Description
Prepared Mexican salsa and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Ingredients
•
3 (5 ounce) skinless, boneless chicken breast halves
•
1 (14 1/2 ounce) can petite diced tomatoes in juice
•
1/2 (24 ounce) jar chipotle salsa
•
1 (10 1/2 ounce) can condensed cream of chicken soup
•
1 cup sour cream
•
salt to taste
•
4 cups steamed white rice
•
1/2 cup shredded Mexican-style cheese blend
•
1 medium avocado, sliced
Directions
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).
2
Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
3
Turn slow cooker off. Stir in sour cream and season with salt.
4
Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.