Put chicken and Salsa Verde in a Crock-Pot, insuring the chicken is mostly covered.
Cook on high for 3-4 hours. (Feel free to turn to low after a while)
Shred the chicken.
(You can add some spices to the chicken or cook it more or less. Doesn't really make much of a difference.)
This is great to stick in the freezer for a quick dinner (on tortillas or with rice and beans).