Crock-pot Chicken Taco Filling

I love using just a few ingredients when I cook, that’s because sometime some of the simplest dishes are the best!

The hardest choice about the dish is choosing weather to chose a soft or hard taco shell or maybe to just go for it and have a burrito.

You can see that I decided to have both a hard and soft taco. And there is plenty left over so that I can have a burrito later.

Crock-pot Chicken Taco Filling

2 pounds chicken breast
1 package taco seasoning
1 (16oz) jar salsa (your choice of heat)

Place all ingredients in a crock-pot, cook on low for 6-8 hours. When done shred meat and return to crock-pot. Serve.

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Crock-Pot Chili Verde

Chili Verde happens to be my favorite Mexican dish. There are a few local restaurants that this is the only dish that Richard and I order. I have made this dish a few times but I had never written down a recipe for it.

I know that to make this dish the traditional way I would roast tomatillo and then blend them with peppers and onions and a few other ingredients to make Verde salsa. But it’s easier and less time consuming to just buy the can Verde salsa.
This is the first time that I used the slow-cooker to make this recipe I usually prepare it on the stove and let it simmer for a few hours until the pork is tender and the sauce thickens. But this time because I used the slow-cooker and they usually produce a lot of moisture I had to add a little corn starch to help thicken the sauce. I serve it with Easy Spanish Rice and warm tortilla.
Crock-Pot Chili Verde
2 pounds pork shoulder, cubed
1 tablespoon vegetable oil
1 teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
2 cloves garlic, minced
4 (7oz.) cans Verde salsa
1(14.5oz.) can chicken broth
2 chicken bouillon cubes
1 to 2 tablespoons corn starch (optional)

Sprinkle salt and pepper over cubed pork. In a large skillet, brown pork in oil in small batches.  After browning each batch; place in slow-cooker. In same skill sauté onion and garlic until onion are tender; add to slow cooker. Add Verde salsa, chicken broth and bouillon cubes to slow-cooker. Cook on low for 5 hours. If needed add the corn starch blended with a little water to thicken the Verde sauce, cook on high without the lid for an additional 45 to 60 minutes.Pin It

Slow-Cooker Barbecue Chicken

My daughter Brandy is a little obsessed with this show called Extreme Couponing, to the point when she came home for a visit the other day she turned it on and had me and Ariel watch it. When they saved a lot of money she got just as excited as the people on the show. She says that’s why we need to clip coupon too. So when we went to the store, so that she could buy Richard a father’s day gift. She said she had to buy this magazine All You to, because it always has a lot of coupons in it and also good recipes. So I took a look at the magazine and saw this recipe. So I changed it just a little the way I always do. And because I didn’t take out the chicken to thaw I just threw it in the slow-cooker frozen and cooked it on high for 5 hours, it turn out great. I will be making this again.

Slow-Cooker Barbecue Chicken

4 boneless, chicken breast
1 cup barbecue sauce
¼ cup Italian salad dressing
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 to 2 teaspoons hot sauce or to taste

Put chicken in slow cooker. In a small bowl combine the remaining ingredients, pour sauce over chicken. Cover and cook on low for 5 to 6 hours. Remove chicken to a cutting board and shred with 2 forks. Return to slow cooker and cook for another 30 minutes.

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Crock-Pot Chili Colorado

You can find recipes any place or anywhere; I am always looking for new recipes to try out. I adapted this recipe from Save Marts weekly ad; I served it with Spanish Rice and tortillas.

Crock-Pot Chili Colorado
2 pounds beef stew or chuck roast cut into bite size pieces
1 Tablespoon vegetable oil
1 (14.5 oz.) can diced tomatoes
1 (8oz.) can tomato sauce
1 (4oz.) can diced green chilies
1 package taco seasoning mix
1 tablespoon beef bouillon
1 teaspoon sugar
1 tablespoon dried oregano
1 tablespoon garlic powder
Salt and pepper to taste

In large skillet heat oil over medium-high heat; brown meat on all sides. Meanwhile combine diced tomatoes, tomato sauce, green chilies, taco seasoning, bouillon, sugar, dried oregano and garlic powder in crock-pot. Add browned beef; mixing well. Cover and cook on high for 4 hours or on low for 8.Pin It

Beef Tips with Mushrooms

This is Ariel’s favorite dish. It’s so simple to prepare. If you don’t have the time this dish is crock- pot friendly; just place all the ingredients in a crock-pot and cook on low for 6 to 8 hours.

Beef Tips with Mushrooms

1 pound sirloin tips, cubed
1 (10.75 oz.) can cream of mushroom soup
1 (1.25 oz.) package beef onion soup mix
1 (4.5 oz) can mushrooms
1 cup water

Preheat oven to 400⁰F. In a 13x9 inch casserole dish, combine the mushrooms, beef onion soup mix, and cream of mushroom soup; set aside. In a large skillet brown beef in a little oil;

 after browning add water to skillet stirring to remove all the brown bits from the bottom of skillet; add beef and water to casserole dish; Mixing thoroughly. Bake for 1 to 1 1/2 hours; or until tender. Serve beef tips with rice or egg noodles

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