2 pounds of boneless chicken breasts
1 can green chiles
1 jar of salsa
1 8 oz block of Cream Cheese
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
Put in crock pot and cook on low 7-8 hours or high 4-5 hours. Shred and put in tacos, enchiladas or salads.
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