I absolutely love food blogging. But I have to confess, there’s one thing about my pre-recipe-developing days that I really miss sometimes about cooking — not measuring stuff.
Before I started sharing recipes with you, I was totally “that cook” who prided herself on rarely pulling out a measuring cup or spoon. Sure, I usually had to do so for baking. But for cooking? I loved tossing in a “glug” of this here, a “pinch” of that there, a “handful” of that here, and a “sprinkle” of that there….you know, “eyeing it”. It’s definitely my favorite way to cook. And arguably, it’s the way that people have cooked for most of history and still continue to cook today in most countries around the world.
But hey, there’s also something to be said for a good, specific, predictable, tried-and-true recipe. So today I thought I’d share one that began as a dump-everything-in-a-crock-pot-and-see-what-happens, and actually turned out so good that I went back afterwards to measure everything in order to share it with you. It’s basically a seriously delicious and easy Mexican shredded chicken recipe made with two of my favorite ingredients — salsa verde and beer.
I actually made this one for a cooking class I taught a few months ago at my church. I wrote about it on here once before, but basically it was a serious taco-a-thon complete with 3 homemade salsas and 3 homemade fillings.
The salsas included my favorite restaurant-style salsa, tomatillo salsa verde, and 5-ingredient mango salsa. And the fillings included a spontaneous sweet potato and black bean saute and my crispy slow cooker carnitas. And….this chicken.
We only had a little over an hour to cook together, so I prepped the carnitas and chicken in the slow cooker. But I hadn’t planned out how to season the chicken, so I did some experimenting. (Nothing like trying out a recipe on 20 people for the first time.) ;)
Thankfully, it came out even better than I expected! Here are the steps:
Begin with a bunch of chicken. I used boneless, skinless chicken breasts, but I’d like to try boneless dark meat next time for extra flavor.
Pour in a bunch of salsa verde, either homemade or store bought. (And if you like spicy food, I would also recommend adding in a jalapeno or two here with the stem removed.)
Then add in a bottle of beer. I had our local wheat beer on hand, but Modelo Negro or a Corona might be a little more apropos for this recipe.
And then add the step that I didn’t photograph — cumin! You definitely want cumin to help round out the flavor profile and bring in a little of that earthy, peppery goodness.
Cover and cook for 3-4 hours on high heat or 6-8 hours on low heat. Then once the chicken shreds easily with a fork, shred it all up and give it a good toss with those juices that remain.
And then serve it up however sounds good. I loved this one with just your simple street taco toppings — chopped fresh cilantro and white onion on corn tortillas (which are gluten-free!) . Of course, it’s also all the better when topped with “a few” slices of fresh avocado, a “heaping spoonful” of extra salsa, and a “sprinkle” of some crumbly cheese. Or whatever sounds lovely.
Really, this shredded chicken will taste good with just about anything. So get creative, and give it a try. :)
4-Ingredient Slow Cooker Salsa Verde Chicken
Ingredients
- 6 boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 bottle beer*
- 2 teaspoons cumin
- salt and black pepper
- (optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)
Instructions
- Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover. 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.
- *If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.
Did you make this?Let me know how it turned out in the comments below!Here are some of the other recipes we cooked that night:
I have made this agin and again and love it. Everyone will eat it, including baby! That never happens at my house. I do have a question. If I was to half this recipe would cook time stay the same or be adjusted? Thanks!
Thanks for sharing, Ashley — we’re so glad it’s a hit in your house! And the cook time should still be about the same. :)
How much chicken broth if you don’t use the beer?
Hi Monica! If you want to use chicken broth instead of beer, then you’ll need 12oz (1 1/2 cups). We hope you enjoy the recipe!
I’m lost. 6 breasts but you consider it 3. That makes zero sense. Do I go to my butcher at the grocery store and get 3 breasts. Doesn’t look like your photos so I’m guessing it’s 6 breasts. One for each “boob” of the chicken? Ugh. I already started cooking now I have to flash defrosted these 2 extra breasts and add it in
Hi Priscilla — 6 breasts is correct. We apologize for any confusion!
Made this yesterday and served over brown rice and sauteed peppers and onions. I used Corona beer, and also added some cayenne pepper. Garnished with some fresh cilantro… so good!!
That all sounds fantastic, and we’re so glad to hear you enjoyed it, Jehan!
Just had to say how much I adore this recipe! This is my 3rd time making it. I have never had such melt in your mouth tenderness from boneless, skinless chicken before. I use the Trader Joe’s Salsa Verde, beer, cumin & a chipotle pepper (even more smokiness) I ate it straight out of the pot (low carb) Street tacos for my friends & I froze the meat and the leftover sauce independently to make the best Salsa Verde enchiladas I’ve ever tasted! This time I’m adding vegetables to the leftovers for an easy soup because this sauce it creates is totally awesome.
Thanks for sharing! It is literally the best tasting & easiest recipe ever!!
Yay, I’m so happy to hear that you love it! :)
I made this recipe last night and loved it! I used chicken broth instead of beer and it made it a little richer tasting. Served with black beans and rice and a lot of cilantro…….wonderful dinner! Thanks for sharing!
We’re so glad to hear that, Claiew, and good idea on the black beans, rice and extra cilantro! :)
This. Recipe. Is. Amazing.
Football sunday. I put it in before the 1pm games started, plan on eating at the halftime of the 4pm games. Used Corona and Trader Joe’s salsa verde. I also throw in a small yellow onion and 1 diced jalepeno for taste. Going to grill up some peppers and portabella mushrooms as sides/toppings.
I just shredded the chicken and put it back in the crock pot on low, but I cant keep picking out little pieces of chicken it’s so good. The meat shredded easily, it basically fell apart when I poked it with a fork. Will definitely be making this reciple again.
Awesome, sounds delicious!!
Hi there! I amin love with this recipe… and so is everyone who gets to taste the results! I have never made it with chicken drumsticks , and I was wondering what sort of variations I would have to make to use them. Thanks so much for this delicious dinner idea.
Sure, you’re welcome to use drumsticks for this! Just know that the chicken will get super tender and may fall off the bones during cooking.
This looks incredible! Verde salsa has always been my favorite and I was just looking for something to put into the crockpot while working tomorrow! I can’t wait to try this. Thanks for sharing! :D
Thanks Angela — we hope you enjoy this! :D
Can you use regular salsa by chance. I don’t have any salsa verde on hand!
Yes, you definitely can, in fact, we did a red salsa version as well!