Place the chicken breasts in the base of the slow cooker and pour the red salsa and cream of chicken soup over and around the chicken. Season with taco seasoning. (Note: Do not add the sour cream before slow cooking or freezing.)
Set on low and cook for 8 hours. With 30 minutes, left in the cooking cycle, stir in the sour cream and let finish cooking. Season with salt and pepper to taste.
Cook the rice as directed.
Prepare the salad or fresh veggies.
Serve Slow Cooker Creamy Salsa Chicken with cilantro and shredded cheese garnish over rice with salad or veggies.