Step 1

Slow Cooker

Step 2

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.

Step 3

Cover with salsa verde, cover and cook HIGH 2 hours.

Step 4

Remove chicken, shred with 2 forks.

Step 5

Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).

Step 6

Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Step 7

Instant Pot

Step 8

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.

Step 9

Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.

Step 10

Remove chicken, shred with 2 forks.