Slow Cooker Instructions:

1. Place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.

2. Cook on Low for 6 to 8 hours.

3. Remove chicken, shred, and return to the slow cooker.

4. Add Monterey Jack cheese, cream cheese, half-and-half, and green salsa.

5. Set to warm and stir until cheese is melted.

6. Season with salt, pepper, and additional salsa or hot sauce to taste.

7. Serve with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

1. Cook chicken with 1 cup of broth on high pressure for 8 minutes. Quick release after 10 minutes.

2. Shred chicken and return to the pot set on sauté (medium heat).

3. Add remaining broth, enchilada sauce, and salsa. Heat until warm.

4. Add cheeses and cream, stirring until melted.

5. Season with salt and pepper. Serve as suggested above.

Stovetop Instructions:

1. Simmer chicken and broth in a stockpot until chicken is cooked through.

2. Shred chicken and return to the pot.

3. Add enchilada sauce, cream, cheeses, and salsa. Heat until warm and cheese is melted.

4. Season with salt and pepper. Serve as suggested above.