Step 1

Slow cook. Add the chicken, salsa verde, salt, and cumin to a slow cooker. Mix it all together, then add the lid, and cook it for 2 ½ to 3 hours on high, or 4 to 5 hours on low.

Step 2

Shred the chicken. Using tongs, remove the chicken to a cutting board and shred with two forks.

Step 3

Mix together. Return the shredded chicken to the slow cooker and stir together. If you'd like a creamier texture, see my note below. Garnish with fresh cilantro before serving.