Ingredients
- 2-3 boneless, skinless chicken breasts
- 3-4 green chiles, roasted, peeled and chopped
- 1 (16 oz) can cream of potato soup
- 3 cloves garlic, chopped
- 2-3 roma tomatoes, sliced
- 21 ripe avocado, sliced
- fresh parsley
Preparation
Step 1
Spray inside slow cooker with cooking spray. Place the chicken at the bottom of the slow cooker. Add the chopped green chiles and garlic. Pour the soup over the top. Cover and cook on low for 5-6 hours.
Carefully remove the chicken breasts from the slow cooker and place in a 200 degree oven to keep warm. Remove the remaining sauce from the slow cooker and place in a blender. Blend until mostly smooth. Return the sauce to the slow cooker for 15 minutes. When ready to serve, place the chicken on individual serving plates, add a side of rice, and ladle the soup sauce over the top of both.
Place slices of Roma tomato and avocado around the outside edge of th3 plate. Garnish with parsley and serve with a side of fresh cornbread.
Makes 2-3 servings