let’s taco bout it…

I’m pretty sure I have mentioned it before, but Mexican food I’m positive is a love language and it is most certainly one of mine. I could eat Mexican any meal of the day and I am not even kidding. When the workers at Chipotle know your name and when you have gotten a haircut, you know you have a problem!

Therefore anytime that I find a great and easy recipe for something Mexican, you know that I am going to try it. This one was a four ingredient recipe, so I had to try it. The best thing was that I got to throw it all in the crock pot and just let it do it’s thing. That makes it even more awesome!!

This was another recipe that I found in my recent adventure on Pinterest to get ideas and inspiration. It comes from a blog called Gimme Some Oven, which is Ā a really great resource and the blog just looks great! Simple, clean, modern, and great photos. Just up my alley! Great for inspiration in that aspect as well.

The recipe is a 4-ingredient slow cooker Salsa Verde Chicken

You start by putting your chicken breast into the crockpot and getting it ready to go. One thing that I love using because it makes cleanup so easy are these slow-cooker bags. If you haven’t ever used one of these, get ready for your world to be rocked!

Then you put in the three other ingredients, besides fresh cracked black pepper and salt, into the crockpot on top of the chicken breast. Those three ingredients are: salsa verde, chicken broth, and a little cumin. If you click the link above to look at the Gimme Some Oven recipe, you will see that they used beer instead of chicken broth. They give you the option of switching out the beer for the broth. However, you could also use gluten free beer, I just chose the broth!

Once you have all of those things in the slow cooker, you just make sure all of the chicken is covered and seasoned, then cook the chicken for 3-4 hours on high heat or 6-8 hours on low. Since I waited until later in the day to start everything, I opted for the high heat.

Once the chicken is done, you simply shred the chicken in the cooker so that the chicken can absorb some of the juices. Once you remove all the chicken you can use them for all sorts of things like nachos, tacos, enchiladas, burritos, you name it! The chicken didn’t have a huge amount of spice or seasoning, but it was just enough to allow for what you add to it to marry the flavor and really work together.

I placed mine on corn tortillas and added in some pico de gallo that I added some fresh peaches to and also some homemade guac. With some lime rice and tortilla chips, we had a simple dinner for the weekend before we opted to watch Jurassic Park 3. I mean we have to get ready for the new one to get here tomorrow! Enjoy!



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)

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 tongs or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 6-8 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.

*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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