I am so happy to be back to cooking and back to blogging! For my first new meal, I decided to try this Easy Crockpot Salsa Verde Chicken. This recipe was, in fact, easy to make, quite tasty, and made plenty of leftovers. I've been searching for a crockpot meal to make on vacation this year, and this recipe is a definite contender. It had great flavor, without being too spicy, which some family members can appreciate.

For this recipe, I put my chicken breasts in the crockpot and seasoned them with salt and pepper. Next, I poured in a can of diced tomatoes, a jar of salsa verde, cumin, and chili powder. I turned the crockpot on low and let it cook for about 6 hours. I used my beast claws to shred the chicken and let it cook 30 minutes to soak up a bit of the juices. We served ours on tortillas with a little shredded cheese and sour cream. To kick up the spice in the future, I might try my Chili 3000 spice instead of chili powder. I may also try Rotel tomatoes and a spicier salsa verde. Speaking of salsa, that was the hardest part of my recipe. I couldn't get the lid off the jar and my muscles was at the office. Thank goodness for the Internet! I googled how to get the lid off and tried a new tip. I tapped the edge of the jar with a butter knife on all sides to help break the seal and then I was able to get the lid off much easier! We really enjoyed this recipe and I have a feeling it will become one of our crockpot favorites.

The New Austonian