Dice Anaheim pepper, jalapeño (seeds removed), onion, and garlic cloves to sauté in a pan with olive oil for 5-7 minutes, or until onion is translucent.

Add whole, raw chicken breasts to crock pot, along with sauté mixture, chicken broth, finely chopped cilantro, lime juice, chilies, Salsa Verde, and seasonings.

Set slow cooker on high for 4 hours.

Remove chicken breasts at 3 hours and shred with 2 forks on a plate.

Add shredded chicken back to slow cooker to let cook one more hour.

Let cool, then place in airtight container to store in the refrigerator for up to 5 days.