Place the chicken into the bottom of your crockpot; stir in the chicken broth, corn, salsa verde, and cumin. Cover and cook on LOW for 4 to 5 hours.
Shred the chicken using two large forks before serving. Ladle into bowls with a dollop of sour cream in each bowl, and top with crushed tortilla chips, avocado, and cilantro, if you'd like.