Spicy Chicken and Rice

I know it doesn't look awesome, but this is really good.  It is very simple with just 4 ingredients.  I also use it to fill tacos or enchiladas too.

5 chicken breast halves
1 bottle salsa
1 small tub of sour cream
2 c rice (cooked); or eat on corn tortillas

Place chicken in crock pot and pour 3/4 of the salsa on top.  Cook until chicken is tender enough to shred (about 5 hours).  Drain excess juice if there is any.  Add remaining salsa and sour cream (I add less, it just depends on how creamy you like it).  Cook until hot again 30-45 min.