Step 1

Place the chicken into the bottom of a 6-quart or larger slow cooker. Add the salsa verde, diced chiles (if using), lime juice, cumin, oregano, garlic powder, salt, and pepper, and mix until well combined.

Step 2

Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is tender and shreds easily with a fork.

Step 3

Carefully lift the chicken out of the slow cooker with tongs and transfer to a plate. Cover loosely with foil and let rest for 5 minutes before shredding with two forks.

Step 4

Return the shredded chicken to the slow cooker and stir to coat with the cooking liquid and salsa verde. Stir in the chopped fresh cilantro, and taste and season with additional salt and pepper if needed.

Step 5

Turn the slow cooker to WARM until ready to eat.

Step 6

Serve the chicken in tacos, burritos, enchiladas, or on top of rice or salad greens. Garnish with additional cilantro and enjoy!