Crockpot Salsa Chicken

I don't really use my crockpot too often because if I set it on low, it will done hours before I get home from work; if I set it on high, I don't get home early enough to turn it on. (Note to self: get crockpot with a timer and automatic turn-on!) Therefore, for me, the crockpot is more of a weekend appliance, which kind of defeats the purpose.

Anyway, when Ryan was home sick last week, I thought it was the perfect day to throw this in; I'd be home at the right times to control it, and I wouldn't have to take too much time away from him when he wasn't feeling well.

I served this Crockpot Salsa Chicken by LovestoEat over rice, and I really liked the flavors. The chicken was tender and juicy, and it was a great comfort-ish type food after a crazy day. The best part about this is that there is NO prep work - you don't even have to think ahead and defrost the chicken!

Ingredients:

• 4 boneless, skinless chicken breasts - FROZEN!
• 1cup salsa-Fresh made salsa (I cheated and used one from a jar.)
• 1 package reduced sodium taco seasoning
• 1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
• 1/2 cup reduced fat sour cream

Add chicken to slow cooker.Sprinkle taco seasoning over chicken.Mix salsa and soup; pour over chicken.Cook on low for 6 to 8 hours.At this point after the chicken was cooked, I shredded it with a fork (it was super easy). Stir in sour cream until heated, then serve. Serve over rice or tortillas.