Spray a 4 or 5-quart slow cooker insert with non-stick cooking spray.

Place raw chicken breasts in the slow cooker base.

In a medium bowl, stir together salsa verde, minced garlic, dried oregano, ground cumin and salt.

Pour salsa verde mixture over raw chicken.

Cover the slow cooker with lid and cook on low for 5 – 6 hours or on high for 2 – 3 hours. Chicken is done when internal temperature reaches a minimum of 165 degrees F.

Once chicken is fully cooked, remove chicken (leave the extra sauce in the slow cooker) and shred chicken either on a cutting board using two forks or in a large bowl with an electric hand mixer or stand mixer..

Put shredded chicken back in the slow cooker and stir well to mix.

Optional: top with chopped fresh cilantro or sliced jalapeños before serving

Serve hot.

Refrigerate cooled leftovers for up to 3 days in a sealed food safe container.

Place raw chicken breasts in the instant pot base.

In a medium bowl, stir together salsa verde, minced garlic, dried oregano, ground cumin and salt.

Pour salsa verde mixture over raw chicken.

Cover the instant pot and set to Poultry OR Pressure Cook. Set to Normal, High Pressure for 14 minutes. Make sure your pot is set to sealing, not venting.

Allow the Instant Pot to come to pressure + cook. (It should take about 5 minutes to come to pressure)

Once it is finished cooking, manually release pressure or naturally release the pressure.

Remove chicken (leave the extra sauce in the instant pot) and shred chicken either on a cutting board using two forks or in a large bowl with an electric hand mixer or stand mixer.

Put shredded chicken back in the instant pot and stir well to mix.

Optional: top with chopped cilantro or sliced jalapeños before serving

Serve hot.

Refrigerate cooled leftovers for up to 3 days in a sealed food safe container.

Note: This recipe is much better in the crock pot or instant pot. If you make it on the stove top you will need 1 tablespoon of olive oil.

Heat a large pot or dutch oven on the stove to medium high heat. Add olive oil.

Lightly sear chicken breasts for 4-5 minutes on each side.

While the chicken cooks, stir together salsa verde, minced garlic, dried oregano, ground cumin and salt.

Pour salsa verde mixture over raw chicken. Cover the pot and reduce the heat to low.

Cook the chicken on low-medium heat for 1 hour. You can flip the chicken half way through.

Once the chicken is finished cooking, remove chicken (leave the extra sauce in the pot) and shred chicken either on a cutting board using two forks or in a large bowl with an electric hand mixer or stand mixer.

Put shredded chicken back in the pot and stir well to mix.

Optional: top with chopped cilantro or sliced jalapeños before serving

Serve hot.

Refrigerate cooled leftovers for up to 3 days in a sealed food safe container.