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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.