Only 4 ingredients!! Chicken, cumin, beer, salsa verde. DONE.
Put all ingredients in crockpot. Any beer is fine. It all cooks out and you can’t taste it. You can locate salsa verde in the mexican aisle. I’m pretty sure I ate half of the salsa before it made it in the crockpot. So. Yummy. After a few hours, when the chicken is cooked, shred it with 2 forks.
Serve with anything you like. We ate it with tortillas, cheese, creamed corn, lettuce, and sour cream. We also put it in a bowl of rice with aforementioned toppings.
Let cook, shred, and serve. Enjoy.
Salsa Verde Chicken
- 6 boneless, skinless chicken breasts (I used leg quarters)
- 2 cups salsa verde
- 1 bottle beer*
- 2 teaspoons cumin
- salt and black pepper
- (optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)
Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
*If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.