1 jar of your favorite low-sodium salsa, I like Green Mountain Gringo Fire Roasted Chili Salsa (try and select the lowest sodium salsa you can find or else your chicken will turn out too salty!)
1 lb whole wheat penne pasta
Ingredients to top:
Monterrey jack cheese (shredded)
Coat inside of crock pot with non-stick cooking spray. Place frozen chicken breasts in crock pot.
Pour one jar of salsa over chicken breasts. Place lid on cooker and set on low. Cover and allow chicken to cook for 8-10 hours.
I did ten and mine turned out perfect. After chicken is completely cooked, boil pasta until tender. Remove chicken from crock pot and shred with two forks. Toss pasta with chicken and left over cooking liquid from the crock pot. Sprinkle with cheese and spoon on a dollop of sour cream if desired.
From A Whisk and A Prayer