1 can (16 oz) medium (or mild) salsa
1 1/2 lbs uncooked chicken breast, diced
Salt, to taste
2 cups Mexican-style cheese
2 cups cooked Mexican rice
Fresh cilantro for garnish (Optional)
Pour salsa in the bottom of 3-4 quart slow cooker. Place chicken breast on top and sprinkle with a bit of salt. Place lid on slow cooker and cook, covered, for 3-5 hours on high or for 4-6 hours on low. Thirty minutes before serving, open slow cooker and sprinkle cheese over the chicken. Cover tightly and cook for an additional 30 minutes with the slow cooker on high, until the cheese is melty and the salsa is bubbling. Serve chicken over rice. Garnish with cilantro, if desired. You may place parchment paper over the top of the slow cooker before you replace the lid. This keeps any moisture from dripping down on the chicken.