Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 682
- Carbohydrate: 66g
- Fat: 30g
- Fiber: 6g
- Protein: 35g
- Sugar: 8g
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