A READER REPORT: “Chicken Salsa Recipe: We tried the recipe you posted on Saturday. We used thighs instead of breasts, and added flour tortilla 1″ squares at the end. Great food. Thanks.” Glad it worked out! And substituting thighs for breasts is usually the way to go with chicken.

UPDATE: The Anchoress emails:

Glenn, since you wanted to know, I used the slow cooker today to make this, and the family gave it a big thumbs up. With six chicken breasts, I used the cream of chicken soup and a spicy salsa. Half hour before I was ready to serve I pulled the chicken and then added the sour cream and half a small can of black beans. Since a few of us are low-carbing it, I served a choice of rice or low-carb rotini. Delish!

Everyone agreed that it was quite rich enough without a sprinkling of Mexican-flavored shredded cheese, although I can see where some might like it. Next time though, I will add the whole can of beans and perhaps half a cup of corn for crunch. I definitely will make it again.

I’m going to have to give it a try, too.