In a crockpot, mix together salsa, green chiles, and chicken stock. Add in chicken breasts and make sure they are fully submerged.

Cook on high for 4 hours or on low for 8 hours.

When fully cooked, shred chicken in the pot using two forks. Let sit in crockpot on warm uncovered while you prepare tortillas and toppings. Serve meat on tortillas right away.

Chicken will last in the refrigerator in an air-tight container for up to a week. Reheat slowly in a pot on the stove.

Note: This is mild chicken recipe. If you like it spicier, add one more can of green chiles.