Arrange the chicken in the slow cooker and season it with the garlic powder, oregano, cumin, and salt. The spices should lightly coat the meat so every bite starts with flavor instead of relying on the salsa alone.

Pour in 8 oz of the salsa verde, cover, and cook on HIGH for 2 hours or LOW for 4 hours. When it is ready, the chicken should give easily when pressed with a fork.

Lift the chicken out and shred it with two forks. The pieces should separate easily and look moist, not stringy.

Spoon out 2/3 cup of liquid from the slow cooker and discard it if you want a thicker finish. This keeps the final mixture from turning soupy once the chicken goes back in.

Return the shredded chicken to the slow cooker, stir in the remaining salsa verde, and taste for salt. The chicken should look evenly coated and stay warm in a glossy green sauce.

Put the chicken in the Instant Pot and season it with garlic powder, oregano, cumin, and salt. A quick toss in the pot helps the spices stick before the salsa goes in.

Pour the salsa verde over the chicken, lock the lid, and cook on HIGH pressure for 20 minutes. Keep hands and face away from the valve when releasing steam, since the burst is hot and fast.

Use either a quick release or a natural release, then transfer the chicken to a plate and shred it with two forks. The meat should be tender enough to pull apart without much effort.

Heat the oven to 400 °F and place the chicken in a baking dish, then season it with garlic powder, oregano, cumin, and salt. Spread the pieces out so they cook evenly instead of steaming in a tight pile.

Pour the salsa verde over the chicken and bake until the chicken is cooked through and easy to shred, about 20 to 25 minutes. The sauce should be bubbling around the edges and the thickest part of the chicken should reach 165 °F.

Shred the chicken in the baking dish or on a board, then toss it back with the hot salsa. For a casserole feel, you can add cheese on top and broil briefly until melted and bubbly.