1-Slow Cooker Method: Combine the 2.5 pounds of chicken, green enchilada sauce, and chicken broth in your slow cooker.

Cook on low for 6-8 hours until the chicken shreds easily.

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

Stir in the half and half, Monterey Jack cheese, cream cheese, and green salsa.

Set to warm and stir until the cheeses melt completely.

Season with salt, pepper, and a bit of hot sauce if you want extra kick.

2-Instant Pot Method: Add the chicken, green enchilada sauce, and broth to the Instant Pot.

Cook on high pressure for 8 minutes, then quick release after 10 minutes.

Remove the chicken, shred it, and return it to the pot.

Set to sauté on medium, add the shredded chicken along with the remaining broth, enchilada sauce, and salsa.

Heat until warm, then stir in the cheeses until they melt.

Season to taste for the perfect flavor balance.

3-Stovetop Method: Simmer the chicken, broth, and enchilada sauce in a stockpot until the chicken is tender.

Remove the chicken, shred it, and return it to the pot.

Stir in the half and half, cheeses, and green salsa.

Heat until the cheese melts and everything blends together.

Season with salt, pepper, and optional hot sauce to finish it off.