-2 boneless skinless chicken breasts
-Salt & pepper
-1 pkg 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)
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