1/2cuplow carb beersuch as Michelob Ultra (or chicken broth for gluten free)
1cupgreen chile salsa
1jalapeñoroasted under broiler or over flame, skin removed, and roughly chopped (optional)
Instructions
Lay chicken breasts in crockpot. Sprinkle salt, cumin, oregano, and garlic on top.
Add beer, salsa, and chopped jalapeño.
Cook on high for 3 hours or low for 6 hours.
Shred the chicken with two forks. Toss to combine with juices.
Serve in lettuce cups with fresh cilantro, sour cream, and jalapeño slices.
Video
Notes
Make this in the Instant Pot following by adding all ingredients to the pot and cooking on high pressure for 13 minutes. Manually release the pressure when complete.