Set up a slow cooker and combine the Boneless, Skinless Chicken Thigh (1.5 pound), Red Bell Pepper (1), Onion (1), Garlic (2 clove), Salsa Verde (1 jar), Chicken Stock (1/3 cup), Salt (1 pinch), Ground Black Pepper (1 pinch), and Ground Cumin (1 pinch). Give it a quick stir, then close it up and turn it to low. Let it cook for 5 hours, then open it up and use two forks to give it a stir and shred the chicken up.
Let it cook for another 3 hours.
Serve over the warmed up White Rice (3 cup) and with some Fresh Cilantro (to taste) immediately and enjoy! It also makes great leftovers.