Slow Cooked Chicken Chili Verde

An Easy to Make Flavorful Chicken Chili Verde with Beer!
Prep Time5 mins
Active Time4 hrs
Total Time4 hrs 5 mins
Yield: 6
Author: Gimmie Some Oven

Materials

  • 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

Alien Addition

  • Added a dash of lime juice & a cup of chopped onions to slow cooker
  • Also did 1 cup onion & 1 cup cilantro with lime juice for topping
  • Recommended Beer: We recommend using Ballast Point Habanero Sculpin. This spicy pepper beer brings some great flavors to this dish! More info here: http://www.ballastpoint.com/beer/sculpin-with-habanero/

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.

Notes

Adapted from Beer Alien

About The Author

Co-Founder / Editor-in-Chief

Raymond Melendez is craft beer enthusiast and movie buff. Besides Co-Founding BeerAlien.com, Raymond is also the Founder and Editor-in-Chief of Popular Movie Review website 'MovieFloss.com'. The love for Heavy Metal music is also in his DNA, which is why he is also the Founder of sdmetal.com - a website dedicated to metal music.

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