Go Back
Salsa Verde Shredded Chicken

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.


On my first round of this, the final result came out a little runny. I did cook with the top off for a little bit to cook out some of the liquid. I will make this again and tweak the recipe, maybe less beer will be the solution.