Prep time: 5 mins | Cook time: 240 mins | Total time: 245 mins | Yield: ABOUT 6-8 SERVINGS
This recipe is one of the easiest to throw together. All you need are four ingredients and your trusty slow cooker. Undoubtedly one of the best salsa recipes you’ll ever have! In an addition to the very few steps, do not forget cumin as it brings out the best of this dish and adds a bit of that earthy, peppery goodness that I am one hundred and one per cent sure you’ll love!
For an easy, light dinner, serve this on soft tortillas (I prefer gluten-free corn tortillas) and top with your favourite street taco toppings. My few favourites are chopped fresh cilantro, white onion, slices of fresh avocado, some extra salsa, and sprinkles of crumbly cheese. Try this with your faves, too, and just get creative!
INGREDIENTS
6 boneless, skinless chicken breasts
2 c. salsa verde
1 bottle beer
2 tsp cumin
salt and black pepper
(optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)
HOW TO MAKE 4 INGREDIENT SLOW COOKER SALSA VERDE CHICKEN
Step 1: To a slow cooker, add the chicken and top with salsa verde and beer. On top, sprinkle the cumin and season with salt & pepper. Turn the chicken using a pair of tongs or a spoon to make sure both sides of the chicken are coated. Put the lid on and set to cook on high for 3 to 4 hours or 7 to 8 hours on low.
Step 2: Once ready, shred the chicken, then mix with the juices. Using a slotted spoon, remove the chicken from the slow cooker and serve warm. Or place the shredded chicken in a sealed container and store it in the fridge for up to 5 days or freeze for up to 3 months.
Note:
For a gluten-free version, use a gluten-free beer or substitute with chicken broth.
Ingredients
- 6 boneless, skinless chicken breasts
- 2 c. salsa verde
- 1 bottle beer
- 2 tsp cumin
- salt and black pepper
- (optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)
Instructions
Step 1: To a slow cooker, add the chicken and top with salsa verde and beer. On top, sprinkle the cumin and season with salt & pepper. Turn the chicken using a pair of tongs or a spoon to make sure both sides of the chicken are coated. Put the lid on and set to cook on high for 3 to 4 hours or 7 to 8 hours on low.
Step 2: Once ready, shred the chicken, then mix with the juices. Using a slotted spoon, remove the chicken from the slow cooker and serve warm. Or place the shredded chicken in a sealed container and store it in the fridge for up to 5 days or freeze for up to 3 months.
Notes
For a gluten-free version, use a gluten-free beer or substitute with chicken broth.
