Season chicken with garlic powder, oregano, and cumin and place in the bottom of the slow cooker. Cover with green chiles. Cover and cook on high for 2-3 hours or on low for 4-5 hours until the chicken is cooked and easily shredded.
Remove chicken from the slow cooker and shred with 2 forks. Use immediately or place back in the slow cooker to keep warm.
Use as desired with enchiladas, burritos, burrito bowls, tacos or nachos. Be sure to save the resulting liquid for creamy enchilada sauce.