Place chicken breasts, salsa and green chilies in slow cooker.
Cover and heat on low for a minimum of 4 hours.
Once cooked, shred chicken with two forks and mix-in room temperature coconut milk. If consuming immediately after cooking, I suggest allowing the mix to continue to warm for an additional 20 minutes (or until piping hot).
Serve over cauliflower rice with desired condiments and suggested fixings.
Recipe by Slice of Jess at https://sliceofjess.com/whole30-recipes-slow-cooker-chicken-verde/