Next time I make it (and there will be a next time), I will use half the chicken and add a can of black beans and a can of corn to add some fiber. Otherwise...perfect.
Crockpot Salsa Chicken:
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours OR high for 3 to 4 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. (Or just in a bowl or with a few tortilla chips if you're a bandster.)