1 jar (11 oz) mild salsa
2 Tbsp chopped canned chipotles chiles in adabo sauce*
1 ½ lbs boneless, skinless chicken breast or tenderloins
1 medium onion, chopped
1 red bell pepper chopped
¼ cup reduced-fat sour cream, optional
¼ cup cilantro, chopped, optional
*(freeze leftover individual chiles in an ice cube tray topped with a tbsp of the sauce – once frozen place in freezer bag)
(The night before or early morning)
Cover and cook on low heat for 8 hours; do not open the lid and stir.
Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro.