1/2 cup olive oil
2 (4.5 ounce) cans chopped jalapeno pepper
2 (16 ounce) cans diced green chiles
1 small onion, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 (12 fluid ounce) can or bottle beer
1 (1.5 fluid ounce) jigger tequila
3 tablespoons lemon juice (optional)
6 green onions, sliced
In a large skillet over medium heat, heat olive oil over medium heat. Saute green chiles, onion, salt, black pepper, chili powder, oregano, basil, beer, tequila and lemon juice in olive oil until well blended. Pour over chicken. Cover and simmer for 4 to 6 minutes. Transfer liquid into container of the slow cooker. Stir in salsa. Both the beer and tequila can be poured at this point to heat through.
Bake uncovered and chill in refrigerator for 1 hour or overnight. Remove chicken from marinade and place in a large resealable plastic bag. Remove chicken breasts from marinade, quartered, and chop into bite-size pieces. Remove skin from breasts and cut into chunks.
Place zesty tomatoes in a medium bowl. Pour tomato sauce over chicken breasts and cut into bite size pieces. Serve chicken over salsa.
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