Trim the chicken, if needed, and lay evenly across a cutting board. Sprinkle the cumin and smoked paprika across the chicken and gently rub the seasoning in. (As pictured.)

Pour a small amount of salsa verde into the bottom of the crock pot, just enough to evenly coat the bottom, and then add the chicken.

Add the salt, garlic and the rest of the salsa verde. Cover and cook on low for 5-6 hours or high for 3-4 hours. (Chicken is done when it's 165℉ inside and easily falls apart with a fork.)

Carefully remove chicken from the crock pot and place on a plate. Shred with two forks. Add the juice from one lime to the crock pot and stir. (Here is where I like to scoop out a cup of the leftover sauce before adding the chicken back in. I use it to pour over my tacos. This is optional though!) Add the chicken and toss with the remaining sauce.

Use the chicken in tacos, in rice bowls, to meal prep, on top of a salad or with a side of roasted veggies!

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