Make the Fresh Salsa: Place tomatoes, onions, garlic, green chiles, cilantro, lime juice, salt, and pepper into a food processor. Pulse until the mixture looks chunky yet blended. The texture should feel spoonable with visible pieces. Taste and adjust seasoning if needed. Set the salsa aside while you prep the chicken.
Prep the Chicken: Lay the chicken breasts flat inside the crockpot in a single layer. This helps them cook evenly and soak up flavor. Pat them dry lightly so the salsa sticks better once added.
Add the Salsa: Pour the fresh salsa directly over the chicken. Use a spoon to spread it so every piece gets covered. The tomatoes and onions release juice as they cook, which creates a natural sauce around the chicken.
Slow Cook: Cover the crockpot with the lid. Cook on low for six to seven hours until the chicken turns very tender. The chicken should pull apart easily with a fork once fully cooked.
Shred the Chicke: Remove the chicken from the crockpot and place it on a plate. Use two forks to shred it into bite sized pieces. Return the shredded chicken back into the salsa sauce inside the crockpot. Stir gently so everything blends together.
Add Cheese: Sprinkle the shredded Mexican blend cheese over the chicken. Place the lid back on and let it sit for about ten minutes until the cheese melts into the sauce.
Final Stir and Serve: Stir once more so the cheese mixes throughout. The chicken should look creamy, saucy, and ready to scoop. Serve hot straight from the crockpot.
