This turned out great!

Easiest Chicken Salsa Verde
1 1/2 lbs frozen boneless, skinless chicken thighs
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt, to taste
16 oz salsa verde

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of 2 quart slow cooker. Cover with salsa verde, cover and cook high 3 to 4 hours.
Yield: 5 servings. Per serving= 166 Calories; 5g Fat (26.3% calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 602mg Sodium.

Now you can eat that chicken as is, over a salad or in this next recipe.

Salsa Verde Chicken Tostadas
3/4 cup shredded red cabbage
2 tsp fresh lime juice
5 cilantro leaves
salt, to taste
2 cups easy crock pot chicken salsa verde(warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
pickled jalapeño slices (optional)

Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and serve.
Yield: 6 servings.