White Chicken Chili Verde


-1/2 white onion, chopped

- 3 cloves of garlic, minced

- 2 tbsp olive oil

- 3 whole chicken breasts, diced

- 1 tsp sea salt - 2 tbsp cumin

- 2 tbsp chili powder - 1 tsp oregano

- 3 cans of great northern beans, rinsed

- 3 cups of chicken stock

- 1 jar of THE GROVE SALSA Mild        or Hot Verde Salsa



Saute onion and garlic in olive oil over medium heat.  Add chicken and spices.  Sauce for 5 min, add The Grove Mild or Hot Verde Salsa, chick stock and beans.  Bring to a boil, stir, simmer on low for 15 minutes stirring often.  Garnish with cilantro, diced avocados, cheese and sour cream.  

Crockpot Chili Con Queso


- 1lb package of ground sausage

- 1 white onion, diced

- 1 2lb block velveta cheese

- 1/2 jar of your favorite THE GROVE      red salsa.

- 2 cans green chilis



Brown sausage and onion in a skillet and drain grease.  Cube the velveta cheese and add everything to the crock pot.  Cook until smooth, stirring often.  Serve with your favorite tortilla chips.

7 layer Dip 


- 1 packet taco seasoning mixed with 

16oz can of refried beans

- 1 8oz package of softened cream cheese

- 1 16oz container sour cream

- Guacamole (optional)

- 1 16oz jar of your favorite GROVE SALSA

- 1 large tomato, chopped

- 1 green bell pepper, diced

- 1 bunch green onions, chopped

- 2 cups shredded cheese

- Topped with sliced black olives


(Layer ingredients in order)



Try cooking up some chicken tacos in the slow cooker. 
- 4 chicken breasts
- 1 jar of your favorite Grove Salsa (we used Mild Verde)
- optional-1 taco seasoning packet or homemade taco seasonings
- Cook on low 4-6 hours and shred


Mild Verde Tacos

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