Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos Image

INGREDIENTS:
6 Boneless, skinless chicken breasts
2 Cups tomatillo salsa
1/4-1/2c Tia Lupita Salsa Verde
1 Bottle beer*
2 Teaspoons each: cumin, garlic powder, chile powder
Salt and black pepper
Chopped white onion
Avocado
Cilantro
Tia Lupita Cactus Tortillas

INSTRUCTIONS:
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.

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