Ingredients

• 2-3 boneless, skinless chicken breasts
• 3-4 green chiles, roasted, peeled, and chopped
• 1 (16-ounce) can cream of potato soup
• 3 cloves garlic, chopped
• 2-3 roma tomatoes, sliced
• 1 ripe avocado, sliced
• Fresh parsley

Directions

1. Spray the inside of the slow cooker with vegetable oil cooking spray so that the soup will not stick

2. Place the chicken at the bottom of the slow cooker

3. Add the chopped green chiles and garilc

4. Pour the soup over the top

5. Cover and cook on low for 5 to 6 hours

6. Carefully remove the chicken breasts from the slow cooker and place in a 200 degree F oven to keep warm

7. Remove the remaining sauce from the slow cooker and place in a blender

8. Blend until mostly smooth

9. Return the sauce to the slow cooker for 15 minutes

10. 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

11. Place slices of Roma tomato and avocado around the outside edge of the plate

12. Garnish with parsley and serve with a side of fresh cornbread

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