Add chicken, enchilada sauce and salsa to the slow cooker. Cook on high for 3 hours.

Dice peppers and onions

Preheat oven to 400. Place peppers and onions on a parchment-lined baking sheet. Spray with oil and add salt, pepper, and garlic powder. Roast for 20 minutes.

Grate the cheddar cheese

Blend cottage cheese, nutritional yeast, and garlic for 30 seconds or until smooth

After 3 hours, shred the chicken then add the vegetables, cream cheese, cheddar cheese, and cottage cheese mixture to the slow-cooker.

Stir well, cover, cook on high for 1 hour

Serve with your favorite whole-grain chips