Pollo en Salsa

Prepared Mexican salsa and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!

• Preparation Time: 10 mins
• Cooking Time: 6 hr 30 mins
• Total Time: 6 hr 40 mins
• Calories: 682 Calories

Ingredients

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

Recipe 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.