Season the chicken breasts with salt and pepper and place them in the crock pot. Arrange onions and garlic over the chicken breasts.
Add in the tomatoes, salsa verde, cumin, and chili powder; stir everything around to combine.
Cover and cook for 3.5 to 4 hours on High or 5 to 6 hours on Low.
Remove the lid and transfer the chicken breasts to a cutting board; using two forks, shred the chicken.* Then, stir the shredded chicken back into the crock pot. Taste for seasonings and adjust accordingly.
Top with fresh herbs and sliced jalapenos, and serve in tacos, with rice or salads.
Notes
Shredding: Use two forks or meat claws to shred the chicken. You can also place the chicken in a mixing bowl and use your hand or stand mixer to shred it. Serving: You can serve the salsa verde chicken with flour tortillas, sandwich bread, and/or burger buns. Or serve it as is over rice or a salad. Storage: Place leftovers in a container with a lid and refrigerate for 3 to 4 days.