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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 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.
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.