Add chicken to the crockpot, and then top with seasonings, cubed cream cheese, and salsa.

Cover and cook on low for 6-8 hours.

Shred the chicken with two forks. Use a whisk to mix the remaining sauce in the crockpot. The cream cheese may look a little lumpy, but it will smooth out as you stir.

Add the shredded chicken back to the crockpot. Cook on low for another half hour to allow the chicken to absorb the creamy salsa verde sauce. Most of the time I cook this on high for 5 hours (because I forget to start it in the morning) and the chicken falls apart and is just as tender!