Begin by placing the boneless, skinless chicken thighs in the bottom of your slow cooker. Arrange them evenly to ensure uniform cooking. If your chicken is frozen, allow an extra 30 minutes of cooking time.

Evenly sprinkle the tapioca starch (or cornstarch) over the chicken thighs, lightly coating them to help thicken the sauce later.

Pour the salsa verde and chicken stock over the chicken, ensuring that it is mostly submerged.

Cover the slow cooker with the lid and set it to cook on high for 3-4 hours or low for 6-8 hours.

Once cooking is complete, carefully remove the chicken from the slow cooker using tongs and shred with two forks.

Return the shredded chicken to the slow cooker, stirring it into the flavorful sauce.

Serve hot over fluffy rice or alongside warm tortillas, adding toppings like fresh cilantro, avocado, or sour cream if desired.