Slow cooker instructions:

1. Place chicken breasts in the bottom of the crockpot.
2. Dump salsa over the top of the chicken,  Add diced green chilies.
3. Cook for 5 to 6 hours on low depending on the size and amount of chicken breasts.  (I usually stick a thermometer in the chicken before the end of the cooking time.  Chicken breasts will definitely dry out if cooked too long.)
4. About 30 minutes before the cooking time is complete, remove the chicken from the crockpot and shred it.
5. Remove about 1/2 of the cooking juice from the pot and set aside for later. (I’ve noticed that some chicken breasts are injected with broth or salt water during processing, check the front of the package for the fine print to see if anything extra has been added.  This will create a lot more “broth” at the bottom of your crock pot.)
6. Return the chicken to the crockpot.
7. Mix the shredded chicken with the leftover cooking juice at the bottom of the crockpot.  Add the block of cream cheese to the chicken and salsa mixture. (Just set the cheese right on top.)
8. After about 30 more minutes, the cream cheese should be melted enough to stir completely into the shredded chicken.
9. If you think the green chile chicken mixture needs more liquid, add more of the leftover broth to the chicken a spoonful at a time.  Another step I like to take is to strain out all of the green chili soilds from the broth and add it back to the chicken mixture for more flavor.
10. Serve on tortillas with all the fixin’s and enjoy!

Microwave cooking instructions:

1. Place chicken in the bottom of a pyrex dish (make sure the dish is not so big it will interfere with the rotating plate in your microwave.) and add enough water to mostly cover the chicken and cover with plastic wrap.  (If your chicken pieces are huge, I recommend cutting them up into even size pieces.)
2. Cook the chicken on high for about 11 minutes.  (11 minutes does cook 4 huge chicken breast [cut into smaller pieces] in my 1100 watt microwave.  All microwaves are different, so be sure to check your chicken for done-ness.)
3. Place chicken and the rest of the ingredients in a large mixing bowl and shred/mix everything together using a mixer.  (You can use a fork, but a mixer is so much easier.)
4. Add in a few spoonfuls of chicken broth or the chicken cooking water so the chicken mixture is nice and juicy, but not dripping when you put it on the tortilla.

Instant Pot cooking instructions:

1. Remove cream cheese from fridge to soften.
2. Place chicken breasts in the bottom of the Instant pot.
3. Dump salsa over the top of the chicken,  Add diced green chilies.
4. Press the poultry button and start.
5. Let the pressure release naturally for about 15 minutes and then you can quick release any pressure that is left over.
6. Remove about 1/2 of the cooking juice from the pot and set aside for later. (I’ve noticed that some chicken breasts are injected with broth or salt water during processing, check the front of the package for the fine print to see if anything extra has been added.  This will create a lot more “broth” at the bottom of your crock pot.)
7. Return the chicken to the Instant Pot.
8. Mix the shredded chicken with the leftover cooking juice at the bottom of the crockpot.  Add the block of cream cheese to the chicken and salsa mixture. (Just set the cheese right on top.)
9. If your cream cheese is soft enough, it might mix right in with no additional heating. If not, close the lid and press poultry again. Use a timer and only let the instant pot go for 3 minutes and they shut it off. Quick release any steam and the cream cheese should be melted enough to stir completely into the shredded chicken.
10. If you think the green chile chicken mixture needs more liquid, add more of the leftover broth to the chicken a spoonful at a time.  Another step I like to take is to strain out all of the green chili soilds from the broth and add it back to the chicken mixture for more flavor.
11. Serve on tortillas with all the fixin’s and enjoy!