Thanks to my friend Jennifer D who shared this recipe when we were a part of a recipe group. Since then, I have heard of this recipe being made with salsa too, and I liked this version much better. Yummy!
2 can cream of chicken (or you could use 1 cream of chicken, and 1 cream of mushroom)
1/2 cup salsa
1 packet taco seasoning
1 cup sour cream
3-4 chicken breasts (depending on size)
Place soup, salsa and taco seasoning in crock pot. Stir well. Add chicken. Bake on low for 4-6 hours. Remove chicken and shred. Return chicken to sauce. Add 1 cup of sour cream, stir all together and serve over rice.