Put chicken breasts in the bottom of the crockpot.
Add the salsa to the slow cooker.
Turn it on low for 3-4 hours. After 3-4 hours, open the crockpot and pierce the meat with a fork to check if it falls apart easily. If it does, it's ready to shred!
Then, using two forks, spread the chicken apart and mix it into the juices.
For the creamy part, add fat free cream cheese and stir that in until it's all blended together.