Salsa Verde Chicken Tacos
Add chicken to the slow cooker. Top with tomatillo salsa, salsa verde and beer, and sprinkle with spices and a few generous pinches of salt and pepper. Use a pair of tongs 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 on cactus tortillas with onion, cilantro, avocado and Tia Lupita Salsa Verde.
*If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.