chicken chili verde . . . and our simple, family-style Summer dinner

Our afternoon skies are dark and rumbling as I write this post . . . and I love it!

This kind of weather is exciting . . . and brings back so many happy childhood memories of spending our Summers in Kansas with my dad's family. There was nothing like the excitement of afternoon thunderstorms to cool everything off . . . and the lightning shows were pretty incredible, too!

Although it's been hot and humid lately, I still crave cozy crock pot meals . . . especially on Sundays and stormy days. 

It just so happens that we were blessed enough to find an amazing Farmer's Market on Saturday, where we bought handfuls of sweet white corn, a few watermelons, juicy peaches, and fresh herbs.

With thunderstorms in the forecast for Sunday, I couldn't think of a better way to spend our Sunday than with a cozy crock pot dinner and Summer Farmer's Market fare. 

our simple, family-style Summer menu

.     .     .     .     .     .

slow cooker chicken chili verde

with creamy shredded monterrey jack cheese and fresh cut cilantro

warm stoneground white corn tortillas

grilled sweet white corn

juicy, sweet watermelon

.     .     .     .     .     .

I saved this jar of Chili Verde Starter to enjoy for a special occasion . . . our first Sunday family meal since moving here.

Doesn't the description on the jar sound amazing? I had visions of using this Starter as a great base for a chicken crock pot meal . . . and I did. It was so delicious!

It's preparation is beyond simple! Are you ready?

slow cooker chicken chili verde

.     .     .     .     .     .

Season 2-3 chicken breasts with salt and pepper, both sides.

Pour jar of Chili Verde Starter into crock pot. 

Add chicken breasts, and cook on High for 3 hours. 

Using two forks, shred the chicken in the Chili Verde sauce.

Turn crock pot onto 'keep warm.'

ENJOY!

.     .     .     .     .     .

I served it with shredded Monterrey Jack and lots of fresh cilantro. The creamy cheese was a cool compliment to the chili verde, and the cilantro added an incredible freshness to the dish.  Warm white corn tortillas and grilled, sweet white corn also made delicious compliments to the chili verde. 

It's almost embarrassing how easy this meal was to prepare! I absolutely LOVE it when I can prepare a delicious (and beautiful) meal with little preparation and just a few ingredients! 

On a side note, I thought it would be fun to share my thoughts on eating family style. I love serving this way, as often as possible. 

To me, this means casual dining . . . our table filled with the main dish, sides, and all the fixings. Sometimes I fill bowls and platters, but I try to use my breadboards as often as possible. For instance, I'll have our Littles grate cheese right on top of a bread board on the table; or, when we're eating chili or taco salad, I love to pile chips high in a basket or right on a piece of parchment, amidst all the food; and if we're having BLTA's for dinner . . . everything gets displayed on a breadboard, and placed right in the middle of the table.

I think food is extra beautiful this way . . . raw . . . organic . . . and welcoming! It's as though you're inviting your guests and family to create their own masterpiece on their plate.

~ BLTA's at our house ~

~our simple, family style chicken chili verde dinner ~ 

I hope I inspired you to pull out your crock pot, and make a few cozy (and simple) dishes this Summer. Be sure and add some of this Summer's Farmers Market fare to your table, too! You'll be so happy you did!

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Simply Suzannes at Home

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