Heat olive oil in a sauté pan and sauté onions for 3 minutes. Add the garlic, cumin and salt, sauté for an additional 1 minute and place in the crock pot.

Place the chicken thighs, corn and salsa verde in the crock pot.

Cook on low for 4 hours.

Discard the bones, shred the chicken and stir back into the sauce.

Serve over rice.

* If you prefer using skinless, bone-in chicken breast, cook on low for 2 ½ hours.