Prepare the Ingredients:
Place the chicken breasts or thighs at the bottom of the crock pot. Season with salt, pepper, ground cumin, and oregano.
Add Veggies & Sauce:
Pour in the green enchilada sauce and chicken broth. Add diced green bell pepper, onion, tomatoes (if using), green chilies, and minced garlic.
Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and easily shredded.
Shred Chicken:
Carefully remove the chicken, shred it with two forks, and return it to the pot. Stir to combine all ingredients.
Serve:
Ladle into bowls and garnish with shredded cheddar cheese and chopped fresh cilantro, if desired. Serve hot and enjoy!