Crock-tober! Salsa Verde Chicken

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One of my favorite blogs, The Larson Lingo, landing spot for my internet friend, Mel Larson, is a store house of fun.  Mel posted here at These Stones this past February.  Mel’s blog is the perfect mix of food, organizing, creative party planning and honest vulnerability about parenting, teaching and faith.  Love this girl!  Each fall Mel hosts a crockpot recipe link-up called “Crock-tober“.  It is the best storehouse of recipes and ideas as you menu plan for the fall and winter, allowing for yummy, homecooked meals with little “witching hour” trauma.  {if you have younger children you know the insanity of the 4-6pm hours…thus the “witching hours”}.

This recipe is an easy one, shared with me by my dear friend Krista (who also guest posted here at These Stones).  It is a simple concept and allows for lots of flexibility.  Salsa Verde Chicken Tacos are yummy, easy and should be added to your menu this week.

So….here we go!  Start out with the building blocks—-chicken & salsa verde!

  • 1 bag of frozen chicken breasts chicken tenders
  • 3 jars of Trader Joes salsa verde (or similar salsa—Target has a great one that is roasted)

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Place chicken in the crockpot and cover with the salsa.  Cook on high for 3-4 hours or low for 7-8 hours.  Prior to serving, shred chicken with two forks and place in a bowl.

Before calling the troops for dinner, make a recipe of Lime Rice (made famous by Chipotle!).  Melt 1 Tbsp of butter in a pot, along with 1 tbsp of lime juice, 1 tsp of salt and one cup of dry rice.  Stir one minute.  Add 1 1/2 cups of water.  Bring to a boil.  Reduce heat and let the rice cook for 25 minutes or until tender.  Add in a handful of chopped cilantro (about 3 t.) and dish up.

Prepare any combination of additional toppings to enjoy.  Since I always freeze and forget the “quintisential” list, here are some suggestions:

  • Black Beans
  • Grilled Corn (Trader Joes has a great roasted corn option in their freezer section)
  • Diced Avocado or Guacamole (just mash it up, add some salt & pepper and a squeeze of lemon)
  • Sour Cream (or Greek Plain Yogurt)
  • Shredded Cheese
  • Lime Wedges
  • Cilantro
  • Chopped Green Onions
  • Regular Salsa
  • Tortilla Chips and/or Tortillas

This meal can be served taco style or as burritos or burrito bowls.   Preferably with a margarita as well.  Enjoy!

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Crocktober 2013

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