For serving (optional): tortillas, chopped cilantro, avocado, lime
Place chicken and onions in crockpot. Whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano. Then pour over chicken.
Cook on high for 3 hours or low for 4-5 hours, or until easily shreds.
Shred and toss in juices. Stir in 1/4 cup fresh cilantro if desired.
To make in Instant Pot:Place chicken and onions in bottom of Instant Pot. Whisk together the salsa verde, garlic, chili powder, salt, cumin and oregano. Then pour over chicken. Set to manual high pressure and cook for 12 minutes. Let it naturally release for 12 minutes and then open the vent with an oven mitt. Then shred the meat and toss in juices.Spice: Add a can of green chiles and jalapenos if you'd like to add extra kick.