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Ingredients

8 garlic cloves, finely chopped
1 tablespoon light olive oil
1 1/2 pounds boneless skinless chicken thighs (with excess fat removed) - NOTE: I prefer to use bone-in, as it adds more flavor and gelatin to the sauce (just remove bone and shred).
1 1/2 cups salsa verde (jarred, use a good brand, Trader Joe's or Mrs. Renfro's are both good if you can get it)
4 ounces green chiles (chopped, mild) (1 can)
1 jalapeño, stemmed, seeded and diced
1 1/2 - 2 teaspoons garlic powder
1 1/2 - 2 teaspoons onion powder
1 1/2 - 2 teaspoons ground cumin
1/2 - 1 teaspoon chipotle powder (Optional. If your salsa is already hot, you can omit, but up to you)
3 scallions (green and white parts), thinly sliced
1 bunch cilantro (small bunch, leaves and tender stems finely chopped, about 1 heaping cup)

Step 1: In a small sauté pan, sauté the garlic just until golden; set aside.
Step 2: Combine the chicken thighs with the sautéed garlic, salsa verde, green chiles, jalapeño, garlic powder, onion powder, cumin, and chipotle powder (if using) in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
Step 3: Use two forks to shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Taste for seasoning and adjust with salt and lime juice. Serve with rice or in tortillas or taco shells, if desired, with accompaniments.