1. Add Ingredients:
   • Place chicken, green enchilada sauce, green chilies, broth, and spices in the slow cooker.
2. Cook:
   • Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender.
3. Shred Chicken & Add Creaminess:
   • Shred chicken directly in the slow cooker using two forks.
   • Stir in cream cheese, shredded cheese, and heavy cream. Let melt for about 10 minutes, then stir until smooth.
4. Serve Hot:
   • Taste and adjust seasoning. Garnish with toppings of choice.

Instant Pot Instructions:

1. Add Ingredients:
   • Place chicken, green enchilada sauce, green chilies, broth, and spices in the Instant Pot.
2. Pressure Cook:
   • Seal the lid and cook on HIGH pressure for 15 minutes.
   • Let it naturally release for 10 minutes, then do a quick release.
3. Shred & Add Dairy:
   • Remove chicken, shred with two forks, then return to the pot.
   • Stir in cream cheese, shredded cheese, and heavy cream until melted and creamy.
4. Serve Hot:
   • Garnish with fresh cilantro, lime, avocado, or tortilla strips!