GARDEN SALSA CROCKPOT CHICKEN
- Drizzle chicken breasts with olive oil and season with salt and pepper. Sprinkle a little Garden Salsa Dip as well.
- Cook on high for 6-7 hours or until chicken is tender enough to shred.
- Do not overcook!!!
- Top shredded chicken with cubed cream cheese and the rest of the packet of Garden Salsa Dip.
- Cook on high for 20 minutes. Adjust seasoning if needed.
- Serve over rice and veggies.