Servings: 8

4 boneless, skinless breast (frozen or thawed) chicken pieces. (If you use more pieces, use more salsa.) 4 boneless, skinless breast (frozen or thawed) chicken pieces. (If you use more pieces, use more salsa.)
1/2 jar salsa (the short jars you get in the chip aisle) (we liked medium heat for this dish) ½ jar salsa (the short jars you get in the chip aisle) (we liked medium heat for this dish)
1/4 cup water ¼ cup water
1 packet taco seasoning 1 packet taco seasoning
4 ounces cream cheese (nonfat is fine) 4 ounces cream cheese (nonfat is fine)
Tortillas (crunchy or soft) and taco toppings of your choice Tortillas (crunchy or soft) and taco toppings of your choice

Place chicken pieces in the crockpot. Pour salsa OVER the chicken (so that it soaks into the chicken while cooking). Sprinkle on the taco seasoning.
Cook on low 8 to 10 hours.
After 8 to 10 hours, shred the chicken with some forks, pulling and breaking the meat apart (do NOT drain off any juice - it will keep the shredded meat juicy). Cube the cream cheese over the chicken and replace the lid. Continue to cook another 15 to 30 minutes in the crockpot until you can blend the cream cheese and any juice into the chicken.
Serve on taco shells or tortillas with your favorite taco toppings (we used salsa, grated cheese, lettuce, tomato, sour cream) and sides.