First layer chicken breasts in a crock pot, cover with fat free cream of mushroom soup, and top with the salsa of your choice. No real measuring here. I just used frozen two chicken breasts and about 3/4 of the jar of salsa. There was enough liquid that I could have had a few more chicken breasts. Cook on low for 6-8 hours.
When finished cooking, take out the chicken and shred.
Add sour cream to the soup/salsa mixture.
Add back in your chicken.
Serve over brown rice, egg noodles, or whole wheat pasta. My husband also had some leftovers in a tortilla and said it was very good.
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