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Season the beef chuck all over with salt and pepper and place in the slow cooker.
If using onions, slice into wedges and arrange around the beef in the slow cooker along with the minced garlic.
Add the salsa verde or green enchilada sauce and the diced green chilis to the slow cooker, pouring them over the beef and onions to distribute evenly.
Cover and cook over LOW heat for 8-12 hours until super tender.
Shred the beef with two forks and serves as is, or in a number of ways: in quesadillas, as tacos, on nachos, or with eggs for breakfast!