Created by Marramamba on June 26, 2020
Step 1: Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine.
Step 2: Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours.
Step 3: Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. serve with tortillas and sour cream and any accompaniments you prefer