Trim any excess fat from the chicken breasts and pat them dry with paper towels—this helps them cook more evenly. In a small bowl, combine the salt, cumin, and garlic powder together. This ensures the spices distribute evenly throughout the slow cooker rather than settling unevenly on the chicken.

Pour the salsa verde into the slow cooker, then add the seasoning mixture from Step 1 and stir to combine. Place the trimmed chicken breasts into the liquid, making sure they're mostly submerged—the salsa will partially cover them as they cook and release their own liquid. Cook on high for 2½ to 3 hours or on low for 4 to 5 hours, until the chicken is fork-tender and shreds easily. I like to check the chicken at the 2-hour mark on high heat just to make sure it's cooking evenly.

Carefully remove the cooked chicken from the slow cooker using tongs and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the slow cooker and stir it back into the liquid. Stir in the fresh lime juice—this brightens the salsa verde and adds a fresh, acidic note that prevents the dish from feeling too heavy.

Transfer the salsa verde chicken to a serving dish or directly to bowls. Top each portion with a dollop of sour cream and a generous sprinkle of fresh cilantro. The cool sour cream contrasts beautifully with the warm, tangy chicken, and the cilantro adds a fresh herbal finish.