Author: Lauren Greutman
- 1 - 1.5 lb boneless skinless chicken breast
- 12 oz. of Salsa
- 1/4 cup of water
- 3 Tbsp sour cream
- 1/2 tsp salt
- Put chicken in Crockpot, put Salsa on top.
- Add water and salt.
- Cook on high for 4 hours (or medium for 6)
- Shred chicken, add sour cream.
- Serve over White Rice, top with Sour Cream, Shredded Cheddar Cheese, and Sliced Avocado