Boneless, skinless chicken breasts (1 breast/person, maybe 1/2 breast for a smaller child's serving)
1 jar (16 oz.) Thick 'N Chunky Salsa (Our fave is the mango salsa from Costco)
1 onion, chopped
2 Tbsp. Curry powder
1 cup Fat Free Sour Cream, Breakstones or Knudsen's brand is really good.
Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid. COOK on LOW 8 to 10 hours (or on HIGH 5 hours).
Remove chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken and rice with steamed veggies. (I love the new Bird's Eye steamables but any mixed frozen veggies or stir fry mix will do)
*Heat releases the fragrant oils and flavor in curry. For the best flavor, measure the curry powder into a small microwaveable bowl and microwave on HIGH for 30 sec. before adding to the slow cooker.
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