4 boneless chicken breasts
32 oz. picante or salsa
1 c. minute rice
Optional assorted toppings: lettuce, olives, sour cream
Cook chicken and salsa for 10-12 hours on low (or 6-8 on high) in a crock pot. Shred chicken and add rice (uncooked), and cook for 30 minutes on HIGH.
Serve on flour tortillas with assorted toppings of your choice.
Prepare as usual. Thaw completely. Reheat and serve.