Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 to 8 Servings
All you need for this recipe are four basic ingredients that I’m pretty sure you already have right now! This Salsa Verde Chicken will surely make your day extra special! Serve this over corn tortillas, top with white onion and cilantro, and you have yourself a meal to remember! You can also add shredded cheese if you want! The combination of all the flavors is superb! From the shredded chicken to the salsa Verde, you will love everything about this dish! Invite your friends over and surprise them with this amazing recipe! Don’t forget to share it with them as well. I’m sure that they are going to love it as much as we do. Enjoy!
Ingredients:
1 bottle of beer
salt and black pepper
2 tsp cumin
6 boneless, skinless chicken breasts
2 c salsa Verde
(Optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)
Directions:
In a slow cooker, put the chicken breasts.
Add beer, salsa Verde, salt, pepper, and cumin over the chicken breasts. Toss until well coated.
Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 8 hours on a low setting.
Use two forks to shred the chicken breasts into small pieces. Stir everything until well blended.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days or 3 months in the freezer.
Feel free to use gluten-free beer for this recipe or chicken broth instead.
Make sure that the chicken breasts are fork-tender before shredding them.