- 3 chicken breasts
- 16 oz chunky salsa
- 3-5 tbs fat free cream cheese
- Iceberg lettuce
- Combine chicken and salsa in a crock pot.
- Cook on low for 8 hours.
- Strain out half of the juices. Use forks to shred chicken.
- Mix in 3-5 tbs of cream cheese depending on how thick you like the sauce.
- Serve with iceberg lettuce wedges.