Add chicken to the slow cooker. Top with salsa verde and beer or broth, sprinkle with cumin and season with a few generous pinches of salt along with pinch or two of pepper. Stir and turn chicken around, being sure to coat both sides. Cover. Set crock pot for 3-4 hours on high heat, or 7-8 hours on low heat.
The chicken is ready when easily shreds with a fork. Remove excess liquid & set aside. This makes shredding easier. Shred the chicken in the slow cooker, using 2 forks. Add extra liquid that was set aside, per preference. You can use a slotted spoon to add the green chili residue gathered from both. Serve warm.
For leftovers, store in refrigerator for up to 5 days, or in the freezer for up to 3 months.
If you prefer gluten-free, use gluten-free beer. Or replace the beer with chicken broth.
Serve with chopped onion, cilantro, extra salsa verde, whatever sounds yummy! Create your very own street tacos using lower carb corn tortillas at approximately 10 grams each, or in a lettuce wrap. Either way, you won’t find it short on flavor!
Recipe adapted from: gimmesomeoven.com
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