3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)
2 lbs. boneless, skinless chicken breasts
Place the chicken in a slow cooker.
Pour the salsa in and set on low
and cook for 6-8 hours.
The meat is cooked when it shreds or reaches an internal temperature of 165°F.
When ready to serve, break up the chicken with two forks then stir in the sour cream.
Recommended NAKED infusions:
Signature Ripe Tomato
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