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Dice the chicken thighs and breasts into 1-inch cubes. Dice the yellow onion, mince the garlic cloves, and cut red potatoes into 1-inch cubes.
Place the cubed chicken, salsa verde, diced green chiles, diced onion, minced garlic, cubed potatoes, ground cumin, dried oregano, and organic chicken broth into the slow cooker. Stir gently to combine all ingredients evenly.
Cover the slow cooker with its lid, then cook on high for 4 hours or on low for 8 hours. The stew is ready when the potatoes are very tender and the mixture has thickened into a hearty consistency.
Taste the stew, then adjust seasoning with salt and pepper as desired. Serve hot, enjoying the comforting flavors and tender chicken.