1-Gathering and Mixing Ingredients: Add the 2 pounds of boneless skinless chicken breasts, 2 cups of homemade salsa verde, 1 teaspoon of salt, and 1 teaspoon of cumin to a slow cooker. Mix them together gently to coat the chicken evenly, then cover with a lid. Cook on high for 2½ to 3 hours or on low for 4 to 5 hours until the chicken becomes tender and easy to shred.

2-Shredding and Combining: Once the chicken is done, use tongs to remove it from the slow cooker. Shred the chicken with two forks or a stand mixer for quick results. Return the shredded chicken to the slow cooker and stir it well to soak up the flavorful salsa verde sauce.

3-Finishing Touches: If you want a creamier version, add ½ cup of sour cream at this point and stir to combine. This step makes the dish even more versatile for different meals. Finally, garnish with 2 tablespoons of chopped fresh cilantro before serving to add a burst of color and freshness.