SALSA VERDE CHICKEN TACOS (Adapted from Gimmesomeoven)

6 boneless, frozen, skinless chicken breasts
2 cups salsa verde
1 bottle beer (can always substitute with chicken broth)
2 teaspoons cumin
1 jalapeno, seeded and minced

Additional ingredients for serving:
corn tortillas
cilantro
avocados
onion, chopped (if desired)
additional salsa verde

Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin.

Turn the chicken so that both sides are coated. Cover with lid and 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.

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