Pork Chili Verde

1 pork roast
1 can chicken broth
1 jar trader joes salsa verde

Put roast in a slow cooker with the salsa verde. Cook until it falls apart.
Add chicken broth if it is dry.
Shred
Serve in torillas with rice, cheese, sour cream, lettuce or any other toppings.

Beef Fajitas

1 lb flank steak, trimmed and cut into about 6 pieces
1(14 1/2oz) can Mexican style stewed tomatoes drained
1 onion sliced
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1/4 can diced jalapeno peppers
2 cloves garlic minced
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/4 tsp salt

Mix all ingredient and place in a slow cooker. Cook on high 4-5 hours.

Transfer meat to a cutting board and shred. Return it to the crock pot.

Serve in tortillas with your favorite toppings.

Ranch Pork Chops/ Garlic Mashed Potatoes

6 pork chops
1 packet dry Ranch Dressing mix
1 can Cream of Chicken soup.

Potatoes
4-5 TBSP. butter
1 cup parmesan cheese
1-1 1/2 cups mild
salt and pepper to taste
4-6 cloves roasted garlic

Place pork chops, ranch and soup in a crockpot for 4 hours on high or 6 hours on low.

Boil potatoes in a pot on stove for about 10 12 minutes until tender. Drain and transfer to a bowl. Mix with butter and salt and pepper until mashed.
Add the garlic, parmesean and milk until desired consitency.

Serve with the soup gravy from crockpot

Potatoes and Ham

Ham
1 onion- thinly sliced
potatoes peeled and thinly sliced
salt and pepper
grated cheese
cream of mushroom soup
paprika

Layer the potatoes,salt and pepper, onion, ham, and cheese in the crockpot. Repeat layers if necessary.
Cover all with soup.

Sprinlkle with paprika.

Cook on high 4 hours or low 6-8 hours.

Pork Chops and Potatoes

Boneless Pork Chops
Potatoes
Cream of Mushroom Soup

Brown pork chops in a pan on the stove.
Peel and thinly slice the potatoes.
Layer the potatoes in a crockpot with a little salt and pepper.
Put the pork chops on top.
Pour soup over all.

Cook on low 6 hours or high 4 hours or until potatoes are tender

3 Envelope Roast

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours

Pineapple and Green Chile Pork Tacos

3 lb. boneless pork roast (boneless ribs would work also, you can even use a bone-in roast but you've got to make sure you get ALL the bones out after cooking)
1 (20 ounce can) crushed pineapple with juices
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar
Possible items for serving: warm flour tortillas (I did corn for me), queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)

Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla

BBQ Beef

Cook a 2-4 lb. Chuck or round roast in the crock pot over night on low.
Do not add liquid.

Next day:
Shred the beef
Add:
1 can chicken gumbo soup
1 bottle of your favorite BBQ sauce
Cook on low at least 4 hours

Serve on buns or over baked potatoes with sour cream and cheese.

Crock Pot Beef Stroganoff

2 lbs. Stew meat
1 can Cream of Mushroom soup
1 envelope onion soup mix
Fresh mushrooms (optional)
Green pepper (optional)
½ can water
1 cup sour cream

Put all ingredients (except sour cream) in crock pot and stir. Cook on low all day. Add Sour cream to thicken just before serving.
Serve over mashed potatoes or noodles

Creamy Italian Chicken

5-6 chicken breast or as much as you need
2 packets of Italian Seasoning
1 cube butter (or a little less if want to)I used about ½ cube

1 8 oz. cream cheese
1 can cream of chicken soup
6-8 oz. sour cream
Rice

In crock pot add chicken, Italian Seasoning, and butter. Let cook low 4-5 hours.
When done shred chicken and add cream cheese, sour cream and soup. Let cook until all melted.
Serve over rice or noodles.

Chicken Azteca

(Makes 10-12 servings)

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.