WE LOVE TACOS! And Mexican food in general as you’ve seen with our Delicious Taco Pie, Fiesta Quiche Cups, Classic Margarita, etc. the list goes on and will continue to grow…starting today. I’ve had regular salsa chicken – take some chicken, dump in some salsa and taco seasoning and let it cook – I wanted something a little different. Enter the Salsa Verde Shredded Chicken. When I was looking for the inspiration on this, I was really in a mood to cook with alcohol. For this go-round, I went with Corona. I have used Corona before and will eventually feature it in my favorite Cheesesteak recipe.
This recipe is so simple. Great for a set and it and forget it on the weekend. I started by adding the chicken breasts to the crock pot. I used four boneless skinless chicken breasts and let me tell you this recipe yielded more than I could eat. This averaged about four tacos a day for a week and still had leftovers after that. This is more than enough to feed a family of 4+ and still yield some leftovers.
After the chicken is in there. Top it with the salsa. Now this can really be done with whichever salsa you prefer, red or green. For this recipe, as I mentioned before, I went with Verde.
Here is my favorite part, the beer. While most people that know me, know I am not a fan of beer. It’s something about the hoppy flavor that my taste buds just don’t like. I’ve cooked with Corona before so I kept that going here, besides what goes better with tacos than Corona and Lime. Really though, if you’ve had better luck cooking with other types of beer, you could stick with what you know.
Now you add your dry seasoning, diced jalapeno, and lime juice. Then my favorite part, you set it and walk away. For my recipe, I set it to low and let it cook for about six and a half hours. I would’ve liked to cook it a little longer to hopefully thicken it up, but I started it late in the day and didn’t want to stay up crazy late to finish this thing up…a lesson for next time.
About a half hour to an hour before you’re ready to serve (or store in my case), shred up the chicken. You can either use the two fork method OR last year on Prime Day I bought these awesome Bear Paws (this is not an affiliate link – we are not compensated for this recommendation – I just love the product). After shredding with your desired method, stir the shredded chicken in with the remaining sauce. Let cook together shredded for the next half hour to an hour.
Now you’re ready to serve. I prefer my tacos, and as pictured, on two corn tortillas – “street taco” sized. To top I went with diced Jalapenos, diced onions, and avocado. I Garnished with cilantro and a squeeze of lime juice. Even though we had another dinner planned the night I made these, I had to down at least three of these before packing up the rest of my lunches that week. Instead of pairing these with a Corona, I had to go with our Classic Margarita and they were amazing. These will definitely be a regular for me in the future, but like most of my cooking, I will probably make some tweaks so keep an eye out.
Let me know what you think in the comments. Especially any tips to tweak this recipe for my next attempt. As always don’t forget to subscribe to our newsletter for (right now) monthly updates or follow us on our socials @garnishinglife everywhere.
Salsa Verde Shredded Chicken
- 4 Boneless Skinless Chicken Breasts
- 16 Oz Salsa Verde or salsa of your choice
- 2 Tsp Cumin
- 1 Tbsp Chili Powder
- 1 16oz Beer
- 1/2 Jalapeno de-seeded for a more mild flavor
- Juice of One Lime
- Preferred toppings
- Layer the chicken breast in the bottom of your crockpot
- Top with salsa.
- Add beer.
- Add spices and jalapeno.
- Cook on low for 6-8 hours.
- Shred your chicken and return to the crockpot for another thirty minutes to an hour.
- Serve on your preferred tortilla with your desired toppings.