Name: Pollo en Salsa
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 3 (5 ounce); Petite diced tomatoes in juice - 1 (14.5 ounce) can; Chipotle salsa - ½ (24 ounce) jar; Condensed cream of chicken soup - 1 (10.5 ounce) can; Sour cream - 1 cup; Salt to taste - 1 cup; Steamed white rice - 4 cups; Shredded Mexican-style cheese blend - ½ cup; Avocado, sliced - 1 medium

Ingredients for - Pollo en Salsa

1. Skinless, boneless chicken breast halves 3 (5 ounce)

2. Petite diced tomatoes in juice 1 (14.5 ounce) can

3. Chipotle salsa ½ (24 ounce) jar

4. Condensed cream of chicken soup 1 (10.5 ounce) can

5. Sour cream 1 cup

6. Salt to taste 1 cup

7. Steamed white rice 4 cups

8. Shredded Mexican-style cheese blend ½ cup

9. Avocado, sliced 1 medium

How to cook deliciously - Pollo en Salsa

1 . Stage

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 . Stage

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

3 . Stage

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

4 . Stage

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