POLLO EN SALSA

Pollo en Salsa image

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

Provided by Keri

Time 6h40m

Yield 4

Number Of Ingredients 9

Ingredients

3 (5 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can petite diced tomatoes in juice
½ (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
½ cup shredded Mexican-style cheese blend
1 medium avocado, sliced

Steps:

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).
Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
Turn slow cooker off. Stir in sour cream and season with salt.
Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g