Ingredients
-2 boneless skinless chicken breasts
-Salt & pepper
-1 pouch Le Sauce Mole De Puebla Gourmet Finishing Sauce
-14.5 oz can diced tomatoes with chiles, drained
-1 tsp minced garlic
-1 ripe avocado
-Rice for serving (any kind, we liked a Mexican-Style seasoned blend)
Preparation
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Season both sides of chicken breast with salt and pepper, set aside.
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In a slow cooker, combine Mole De Puebla sauce, drained tomatoes, and minced garlic.
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Nestle in the chicken breasts covering them with some of the sauce mixture.
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Cook on low for about 4 hours or until cooked through.
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Shred with forks or tongs.
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Serve over rice with sliced avocado.
Additional topping options: Cotija cheese, crispy tortilla strips, hot sauce, fresh cilantro
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