In a slow cooker, combine broth, salsa and flour; whisk to blend well.
Stir in onion then arrange chicken on top, layering as necessary. Cover and cook on LOW for 6 hours.
Remove chicken to a plate. Ladle slow cooker juices into a blender and puree; return mixture to slow
cooker and stir in sour cream. Return chicken to the slow cooker and keep warm until ready to serve.
Arrange chicken on dinner plates; top with sauce and shredded cheese.
LC SERVING SUGGESTION: A relish tray of green onions, green and red bell pepper strips and celery
and jicama sticks. Add a big green salad on the side.