4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6 - 8 flour tortillas (or 2 cups rice)
Place chicken in greased 4 1/2 quart slow cooker. Pour salsa over the top. Cover and cook on high heat 6 - 8 hours or on low heat 10 - 12 hours. Shred chicken by pulling apart with two forks. During last hour of cooking, stir in sour cream.
Serve over rice or fold chicken mixture inside warm flour tortillas with lettuce and grated cheddar cheese, if desired.
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