Slow-Cooker Sour Cream Salsa Chicken

I was trying to use up a huge jar of salsa that I had opened when making Cafe Rio Sweet Pork and I came across this recipe on Spark People. It's a FREE nutrition tracker/ diet plan/ healthy lifestyle website. I'd heard of Spark People, but I didn't realize the website has over 200,000 healthy recipes! Pretty cool, right? Well, besides spending over an hour adding healthy recipes to my Pinterest boards (SO addicting!), I found this super easy recipe that I've made 3 times now. I don't often make a recipe that often because there are so many new recipes I haven't tried, but this is perfect for Sundays. I can throw 3 ingredients in a slow-cooker before we go to church and when we come home, this meal is hot and on the table within 10 minutes! I never even thaw the frozen chicken first. My family all loves it too, which makes me happy:) Recipe adapted from spark people.com

4 boneless, skinless chicken breasts
1 package 40% reduced sodium taco seasoning mix (or about 3-4 Tablespoons)
1 cup salsa
2 Tbs. cornstarch

2 Tbs. water
1/4 cup reduced-fat sour cream

Spray crock pot with cooking spray (or line with a Reynolds' Slow Cooker Liner) and add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot and shred. Dissolve cornstarch in 2 Tbs. water and stir into sauce remaining in crock pot. Stir in sour cream and shredded chicken and warm through. Serve on top of rice, noodles or quinoa and sprinkle with a little cheese. Can also be served in a tortilla as a burrito.  Serves 6.

Nutritional info (without rice): Calories: 231.8, Total fat: 3.2 g., Cholesterol: 95.2 mg., Sodium: 689.7 mg., Total carbs: 12.2 gm., Dietary fiber: 1.3 gm., Protein: 36.6 gms.