Sprinkle salt, pepper, and ground cumin on both sides of chicken breasts or tenders. Place into lightly sprayed crockpot.

Pour jar of salsa verde over chicken to cover.

Place cut up pieces of cream cheese on top of the salsa verde.

Cover crockpot with lid. Cook on high 4-5 hours or low 6-8 hours until chicken falls apart and is tender.

Shred chicken in crockpot and mix well with salsa, cream cheese, and seasonings.

Serve on tortillas or over rice.