Creamy Crockpot Salsa Chicken

INGREDIENTS

• 4 Boneless Skinless Chicken Breasts 6-8 ounces each
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 24 ounces chunky salsa
• 8 ounces cream cheese

INSTRUCTIONS

• Spray a large crockpot with nonstick spray.
• Add the chicken to the bottom of the crockpot and top with the salt and pepper.4 Boneless Skinless Chicken Breasts,1 teaspoon salt,1/2 teaspoon black pepper
• Pour salsa over the chicken and then top with the cream cheese.24 ounces chunky salsa,8 ounces cream cheese
• Cook on high for 3 1/2 hours or on low for 6-8 or until chicken is cooked through (165F internal temp).
• Stir together and then shred chicken with 2 forks (should shred easily).
• Stir again to fully coat in the salsa mixture.
• Use for tacos, nachos, sandwiches, and more!