01 -
Place boneless skinless chicken thighs into the slow cooker.
02 -
Sprinkle the chicken with tapioca flour or cornstarch to coat.
03 -
Pour salsa verde and chicken broth over the chicken.
04 -
Cover and cook on high for 3-4 hours or low for 6-8 hours.
05 -
Remove the chicken from the slow cooker and shred it using two forks.
06 -
Return the shredded chicken to the slow cooker and stir to combine. Serve with your choice of toppings such as rice, crushed chips, cheese, or sour cream.