Place the chicken, Corona, onion, green chiles, cumin, jalapeno, and salt in a slow cooker. Make sure the chicken is fully submerged. If not, add either water, stock, or another Corona.
Cook in low for at least 8 hours.
Remove the chicken from the beer mixture. Strain out most of the vegetables and set aside. Reserve 1-2 cups of the beer liquid.
Shred the chicken using a mixer or two forks.
Add back in the vegetables from the slow cooker as well as 1 cup of the beer liquid. Add the juice of 1/2 lime. Mix to combine. Add additional beer liquid if desired to keep the chicken moist.
Keep the chicken warm in a slow cooker for entertaining or serve immediately.
Notes
I tend to get approximately 3.5 cups of shredded meat out of 2 pounds. I aim for around 1/3 cup of meat on a taco, or 1/2 cup for the meat lovers. Easily double this recipe for a party!