I live for Taco Tuesdays, but if you choose to have these on any other day of the week, I won’t tell.

Because this is a 4-ingredient, crockpot meal, you can easily do this on a weeknight. However, you can also fancy this up and make it into an extravagant meal for company. You can make this as simple or as elaborate as you want it to be.

You could pair this tempeh with your favorite Spanish rice or put it in tacos. Maybe some salsa verde beer tempeh nachos sound like a good idea? This dish is so versatile that your options are limitless. I’ve even put this tempeh directly into tortillas with sautéed onions and peppers and then poured enchilada sauce over the top and baked until warm and crispy to make scrumptious enchiladas.

Let’s get to it.



  • 1 lb tempeh
  • 2 cups salsa verde store bought is fine, bonus points if you make your own
  • 12 oz beer I chose a wheat beer from our local Kansas City brewery
  • 1 tbsp cumin
  • Optional: tortillas guacamole, peppers, onion, cilantro


  • Chop your tempeh into 1 inch cubes and place them in the bottom of your slow cooker
  • Top with salsa verde, beer, and cumin. Stir to incorporate.
  • Cook on high for 4 hours or low for 7-8. Make sure to monitor the meal towards the end of the cook time as most of the liquid will have cooked out and you don't want your tempeh to burn.


This recipe was adapted from Gimme Some Oven's Salsa Verde Beer Chicken.







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