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.