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 Season both sides of chicken breast with salt and pepper, set aside. In a slow cooker, combine Mole De Puebla sauce, drained tomatoes, and minced garlic. Nestle in the chicken breasts covering them with some of the sauce mixture. Cook on low for about 4 hours or until cooked through. Shred with forks or tongs. Serve over rice with sliced avocado. Additional topping options: Cotija cheese, crispy tortilla strips, hot sauce, fresh cilantro
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