In a 6-quart crock pot add chicken breast or thighs, green enchilada sauce, and chicken broth.
Cook on Low 6 to 8 hours.
Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado and sour cream.
