Salsa Chicken (Slow Cooker)

I have made up several variations of this recipe on my own in the past, but I was glad to find this recipe because I like it best. The flavor is perfect and you can top it with anything to make it more interesting. I usually put it over rice and serve it with some fruit. It makes a great and easy meal, and Lucy loved it, so your kids might as well.

Salsa Chicken

1 lb of boneless chicken breasts
1 can of cream of mushroom soup
1 cup salsa (Kirkland brand organic salsa is my favorite bulk salsa)
1 Tbsp taco seasoning
1 cup sour cream (I used light and only about 3/4 cup)
Toppings (optional): Cheese, Cilantro, Green Onions, Black beans, Corn,... any combination of what you have is good.

Put Chicken breasts at the bottom of the slow cooker. Add Cream of mushroom soup and Salsa and sprinkle taco seasoning on top of all of that. Cook on low for 6 hours. About an hour before you are ready to serve, shred chicken and add sour cream and mix all together. Let it cook for about an hour more, and prepare your rice or any other toppings. SO YUMMY!