Place chicken breasts, taco seasoning, diced tomatoes with liquid, sea salt, chicken broth and salsa verde in slow cooker and cook on low for 6 hours.

Remove chicken and shred. Place back in crock pot.

Cut cream cheese into small cubes and place into crockpot and whisk into broth mixture until melted and well combined.

Keep warm until ready to serve.

Serve with toppings of choice and enjoy (shredded cheese, cilantro, onion etc)