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Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos Image

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
Tia Lupita Cactus Tortillas

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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