To a large 6 to 7-quart slow cooker, add the onion, green bell pepper, jalapeno, garlic, cumin, chili powder, canned green chiles, evenly drizzle with oil, and stir to coat evenly and combine.

Place the chicken on top, evenly spaced.

Evenly drizzle the salsa over the top, cover with the lid, and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours, or until the chicken is done. Tip - When it's done, it will shred extremely easily with two forks.

Remove the chicken from the slow cooker, place it on a cutting board, and shred with two forks. Tips - If there looks like too much cooking liquid and juices in your slow cooker and you don't want your final dish as juicy, remove the juices, 0.5 cup at a time, or as desired. This isn't likely necessary, and we love the juiciness of the final dish, keeping all the juices in the bottom of the slow cooker, but it's up to you. On the contrary, if it doesn't look like there's enough juices or liquid, add additional salsa verde 0.5 cup at a time, as desired.

Add the shredded chicken back into the slow cooker, drizzle with lime juice, sprinkle with cilantro, and stir to combine.

Taste the chicken for seasoning balance, and if desired, add additional salt, pepper, cumin, chili powder, or a pinch of cayenne for those who want it spicy.

Serve immediately as desired. As shown, I served it as tacos in corn tortillas, sour cream, a tiny bit of hot sauce, and additional cilantro. Flour tortillas are also fine. You can also use the filling in burritos, sandwiches, sliders, wraps, or as desired.