Pollo Con Salsa Roja

By á-2620

Ingredients

• 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

Details

Servings 5
Preparation time 15mins
Cooking time 21mins

Preparation

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.