Slow Cooker Salsa Chicken

4 - boneless, skinless chicken breasts
2 C salsa (any variety)
2 C chicken broth
1 tsp garlic powder (more / less to taste)
1 tsp cumin (more / less to taste)
1/2 tsp cayenne pepper (more / less to taste)
dash fresh ground pepper
2 C rice
sharp cheddar cheese
sour cream

I use frozen chicken to keep the dish moist. You can use any variety of salsa and spices to your liking; you can also do this in the oven in a shorter amount of time. I just use the slow cooker while I'm at work to have a dinner ready when I get home. I've also used pre-mixed taco seasoning (one pouch) in a pinch.

Place chicken, 1 c broth and 1 c salsa in slow cooker and cook on low for 6 - 7 hours; use fork to shred chicken up a bit. Add rice, 1 C broth, 1 C salsa, and spices and cook for 30 - 60 minutes more until rice is tender. You can turn it up to high at this point if you'd like to speed it along. Serve with 1/4 of shredded cheddar cheese and 1 Tbsp reduced fat sour cream. Serve alone or with tortilla chips.

Serving Size: About 8 (1 cup) servings