Salsa Chicken

4 boneless, skinless chicken breast halves
1, 16 oz., jar chunky style salsa, either mild, medium or hot
2 cups shredded cheese, your choice of Mexican, sharp Cheddar cheese or any other kind

Put the chicken in slow cooker. Pour salsa over chicken. Cover and cook on low for 5 to 8 hours or until chicken is tender but not dry. Top individual servings with shredded cheese. Can serve over cooked rice or in a whole wheat or cheddar cheese wrap. Sometimes I shred the chicken adding peppers onions, tomatoes in a whole wheat wrap putting these in a baking pan putting cheese and the salsa from the crock pot over the wrap and putting in the oven to melt the cheese.
Susie Indy

http://www.nancyskitchen.com