Salsa chicken tacos

This is a real recipe in one of my recipe books.

• 1 16-oz jar salsa (Wal-mart has a really yummy black bean and white corn salsa. I buy it especially for this recipe)
  
• 4-6 chicken breasts (don't need to be thawed)

Cook on low setting in a crock pot for 7-8 hours. Shred chicken with two forks. Serve on warmed tortillas with additional toppings as desired: lettuce, cheese, tomatoes, olives, sour cream, etc.