Begin by patting your chicken breasts or thighs dry with paper towels.

In the bowl of your Crockpot or Instant Pot, place the chicken in an even layer. Pour the salsa verde over the top, followed by adding the fire-roasted chiles. Sprinkle the cumin, oregano, salt, and pepper evenly across the chicken.

For the Crockpot method, set it on low and cook for 4 hours.

If using the Instant Pot, set it to pressure cook on high for 15 minutes.

Once cooked, carefully remove the chicken from the pot using tongs and shred it with two forks.

Taste the dish and adjust the seasoning if necessary. Serve warm in tacos or rice bowls.