Add all ingredients except for fresh cilantro to a slow cooker. Cook on low for 6 hours or on high for 4 hours or until the chicken is tender. Remove the chicken breast from the slow cooker and shred. Return the shredded chicken to the cooker. Ladle into bowls and top with fresh cilantro.
Optional: For extra flavor, top your chicken chili verde with fat-free sour cream, diced onions, diced tomato, shredded fat-free cheddar cheese, or sliced jalapeno!