1 lb boneless skinless Chicken (I used tenderloins)
1 cup garlic lime salsa verde
1 tbsp. chili powder
6 oz. reduced fat cream cheese, cut into chunks
1/4 reduced fat cheddar cheese
Spray the inside of the slow cooker with nonstick cooking spray. Place chicken in the bottom of the slow cooker and sprinkle with chili powder. Pour the salsa on top. Cook on low for 4 hours. One hour before it is finished cooking, carefully pull the chicken out of the slow cooker and shred. Put the chicken back into the slow cooker and gently stir to combine. Place the cream cheese and shredded cheddar on top of the mixture. Continue cooking. Stir and serve over hot cooked rice. Enjoy!