Cube the chicken thighs or breasts into 1-inch pieces, ensuring they are boneless and skinless for tenderness. Dice the onion and red potatoes into uniform chunks, and mince garlic.

In the slow cooker, add the cubed chicken, diced potatoes, onion, minced garlic, and salsa verde. Also, include the diced green chiles, cumin, dried oregano, salt, and pepper. Stir gently to combine.

Pour chicken broth over the mixture in the slow cooker, ensuring the ingredients are well-combined.

Cover the slow cooker and set it to cook on high for 4 hours or low for 8 hours until chicken is tender and the potatoes are fork-tender.

Taste the stew and adjust salt, pepper, and add lime juice if desired before serving.

Ladle the stew into warm bowls and garnish each serving with chopped cilantro and sour cream. Serve with corn tortillas or rice.