In a 6 quart slow cooker add chicken breast, Green enchilada sauce and chicken broth. Cook on low for 6 to 8 hours.
Remove chicken and shred. In a small bowl mix one or two ladles of soup with half-and-half, stir, then add to slow cooker. Add chicken, jack cheese, cream cheese, and salsa Verde. Turn crockpot to warm and stir until cheese is are melted.
top with avocado, cilantro, green onion, and sour cream.