Step 1

Add the chicken, 3-oz salsa (about ¼ of the jar), and salt to a 6-quart slow cooker, stirring to coat the chicken evenly in the salsa.

Step 2

Cover and cook on high for 3-4 hours, or low for 5-6, or until the chicken is cooked through and shreds easily with a fork.

Step 3

Carefully remove the chicken to a cutting board, then shred with two forks or dice into 1-inch cubes.

Step 4

Drain the cooking liquid from the slow cooker. Turn to low and add the remaining 9-oz salsa (the remaining ¾ of the jar), cream cheese, and green chilis, whisking until smooth.

Step 5

Add the shredded chicken back to the slow cooker, stirring to combine.

Step 6

Serve as is, or tucked into warmed tortillas and served with toppings of your choice.