Prepare all your ingredients, trimming and seasoning chicken with salt and pepper.

For Slow Cooker, combine chicken, green enchilada sauce, and chicken broth in slow cooker, cover, and cook on Low for 6 to 8 hours.

Shred the cooked chicken and return it to the soup with half and half, cream cheese, Monterey Jack cheese, and green salsa.

Stir until cheeses are melted and well blended.

For Instant Pot, add chicken and chicken broth, seal, cook on high pressure for 8 minutes, then quick release.

Shred chicken, switch to sauté mode, and add remaining ingredients.

For Stovetop, simmer chicken and broth in a large pot for 15-20 minutes until thoroughly cooked; shred chicken.

Combine shredded chicken with all remaining ingredients in the pot, stirring until heated and melted.

Serve hot, garnished with toppings of choice.