Ingredients:

8 oz chicken breast

4 cups fat free chicken stock

2 cups salsa verde

2 cup water

2 tbsp. cumin

2 tbsp. chili powder

1 tbsp. pepper

2 tsp onion powder

2 tsp garlic powder

8 oz reduced fat cream cheese

1 cup monterey jack cheese, shredded

1 lb pasta

cheese

fresh cilantro

sour cream

Directions:

1. In a slow cooker place chicken breasts in the bottom.

2. In a large bowl combine chicken stock, salsa, water, cumin, chili powder, pepper, onion powder and garlic powder.

3. Pour mixture over chicken.

4. Cook on low for 6-7 hours or until chicken is cooked through.

5. Remove chicken and using 2 forks shred chicken.

6. Return shredded chicken to the slow cooker and add in cream cheese, shredded cheese and pasta.

7. Turn slow cooker to high, cover and cook for an additional 30-45 minutes or until pasta is cooked through and tender.

8. Gently stir to combine everything.

9. Serve with any additional toppings you might like.

Bon Appetit!