Add chicken to the crock cooker. Top with salsa and beer, and sprinkle with cumin and generous pinches of salt and pepper to taste.
Turn the chicken so that both sides are coated. Cover and cook for 4 hours on high heat.
The chicken is ready when it shreds easily. Shred with a fork in the crock cooker and toss with the juices.
Serve hot immediately.
Notes
SERVING SUGGESTION: Steamed broccoli and cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork).GLUTEN FREE: Make sure salsa and beer (or chicken broth) gluten-free.NUTRITION: 468 Calories; 14g Fat (28.3% calories from fat); 68g Protein; 12g Carbohydrate; 2g Dietary Fiber; 286mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fat.