Place chicken thighs in crockpot and top with salsa Verde and beer, sprinkle with cumin and season with salt to taste. Use a pair of tongs or a spoon to turn the chicken so that both sides are coated. Cover and cook on HIGH for 3 to 4 hours or on LOW for 7 to 8 hours.
The chicken is ready when it easily shreds with a fork. Shred the chicken in the crockpot and toss with the juices. Remove the chicken with a slotted spoon and serve warm.
Leftovers can be stored in the refrigerator in a sealed container for up to 5 days, or in the freezer for up to 3 months.