| 6 boneless, skinless Chicken Breasts | 1 tsp. Salt |
| 1 medium Yellow Onion, sliced | 1 tsp. freshly ground Black Pepper |
| 2 Cloves Garlic, minced | 1 Tbs. fresh Lemon Juice |
| 1 tsp. Ground Cumin | 1 c. Green Tomatillo Salsa |
| 1 tsp. Dried Oregano | 1 1/2 c. Sour Cream |
Place chicken breasts in crockpot slow cooker. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice, and salsa. Pour the sauce over the chicken breasts. Cook on low 6-8 hours (or on high for 3-4 hours).
Remove chicken from the stoneware and keep warm. Stir the sour cream into the juices in the stoneware and blend well. Pour the sauce over the chicken and serve immediately.
