Slow Cooked Salsa Verde Beer Chicken

This recipe shows you how to make a delicious chicken recipe using only four ingredients! And one of them is a bottle of beer.

Slow Cooked Salsa Verde Beer Chicken


  • 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)


  1. 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.
  2. 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.

Shared From Gimme Some Oven

Hungry for more? Try out other great meat and beer recipes from 12 Delicious Recipes That Use Meat and Beer to Create The Perfect Dinner

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