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In a 6-quart slow cooker, add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low for 6 to 8 hours or until the chicken is tender and easily shreds. Remove chicken and shred.
Add the shredded chicken back to the pot along with jack cheese, very soft cream cheese, half and half, and green salsa to the slow cooker. Turn the slow cooker to warm and stir until the cheeses are melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.
In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Adjust seasoning with salt and pepper. Add hot sauce or additional salsa to taste.