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Pollo Con Salsa Roja


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  • 2 cups carrots, diced
  • 7 celery stocks, diced
  • 1 yellow onion, sliced
  • 4 cloves garlic, minced
  • 3 pounds boneless, skinless chicken thighs
  • Juice from one lemon
  • 1 (28-ounce) can El Pato Salsa Para Enchiladas
  • 2 avocados, diced
  • 1 bunch cilantro, chopped


Servings 5
Preparation time 15mins
Cooking time 21mins


Step 1

1. In the bottom of your slow cooker, layer the carrots, celery, and onions, and top with the minced garlic
2. On top of the veggies add the chicken, squeeze the lemon juice over the chicken, and pour the entire contents of El Pato sauce on top
3. Cook on low all day (6-8 hours). Serve in bowls topped with the diced avocado and cilantro.

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