1) Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.
2) Serve over rice. I like to add toppings of black beans, a little cheddar-jack cheese, scallions, and cilantro on top.
3) Original recipe was 1 pound chicken, but I like less liquid.