Salsa Verde Chicken Tacos

4 lbs chicken breasts
1 tsp garlic powder
2 cups salsa verde
1 tsp cumin
8 oz cream cheese
corn tortillas or taco shells

• Throw everything into crockpot and cook on low for 6-8 hrs.
• shred chicken and stir everything together.

Cuban Black Beans

• 1 16oz package dry black beans
• 1 tsp. dry oregano
• 2 cloves minced garlic
• 1 tbsp. salt
• 2 tbsp. Olive Oil
• ½ cup chopped Bell pepper
• ½ cup diced onion
• 1 tomato

Place dry black beans in a large pot of water on the stove. Allow to soak overnight.

Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.

In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.

Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.

Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!

Slow Cooker Texas Chili

1 lb ground beef
1 large onion, diced
2 green bell peppers, diced
1 (4 oz) can diced green chili peppers
1 (14 oz) can beef broth
1 (15 oz) can pinto beans, drained and rinsed
1 (14 oz) can diced tomatoes, undrained
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
3 cloves garlic, minced
1 tablespoon cumin
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
dash red pepper flakes (optional- but it adds flavor, not heat)

Directions:
In a large saucepan, brown ground beef and diced onion. Add to slow cooker. Dump remaining ingredients on top and cook on low for 4-6 hours (it really could go as long as 8 hours on low if you need it to). Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips – or any of your other favorite toppings!

Chicken Parmigiana Sandwiches

29 oz tomato sauce
14.5 oz petite diced tomatoes
12 oz tomato paste
2 cloves garlic
1/2 tsp parsley
1/2 tsp oregano
2 bay leaves
4 Tbsp fresh basil, finely chopped (6 leaves)
3-4 thawed chicken breasts
sliced mozzarella
Parmesan
Hard rolls

• Add all tomatoes. Add remaining ingredients up to the chicken. Salt and pepper the chicken on top. 
• Set crock pot on low for 6 hours.
• Shred chicken and stir. Put on rolls.

Sweet Pork Quesadillas or Tacos

5 lbs of pork loin (This is half of a pork loin from Costco. I freeze the rest for later.)
24 oz of salsa
2-4 cups of brown sugar

• put your pork in the crock pot on low with the fat part of the pork on top. Pour your salsa and 2-3 cups of brown sugar on top.
• Let it cook for about 8 hours or so. Remove the pork from the crock pot and discard the layer of fat on top.
• With two forks shred the pork. It should easily fall apart at this point. Once it is shredded put it back in the crock pot and let it continue to cook for 30 minutes to an hour.
• Serve with Cilantro Lime Dressing (Recipe Below)

Cilantro Lime Dressing
1 pkg. Hidden Valley Ranch dressing Mix
8 oz. jar Salsa Verde
Generous Shake of garlic powder
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
About 1 Tbsp lime juice
A handful of cilantro

• Throw it all in a blender and mix till smooth. It’s best if made a few hours before.

Green Chile Burritos

1 chuck roast
1 TB Italian Dressing Dry Mix
1 TB Hidden Valley Dry Mix
1 TB Brown Gravy Dry Mix
1/2 cup water
1 - 2 cups salsa verde
Tortillas 

• Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
• Place chuck roast in your crock pot. Pour 1/3 cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
• Once Roast is slightly warm, shred it.
• Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
• Serve on warm tortillas.

Tomato Basil & Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

•   Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
•   Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
•  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Tortilla Soup

1 lb boneless skinless chicken breasts
1 medium onion, finely chopped
10 oz diced tomatoes with green chiles
10 oz mild enchilada sauce
1 3/4 c chicken broth
1 can sweet corn
3 tsp dried minced garlic
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
4 corn tortillas, sliced into 1 inch strips

• Spray crock pot. Place chicken into crock pot and add remaining ingredients.
• Cook on low for 6 hours.
• Remove chicken and shred. Return chicken to crock pot.

Crock Pot Taco Soup

1 (16 oz) can Pinto Beans
1 (16 oz) can White Beans
1 (11 oz) can Niblet Corn
1 (11 oz) can Rotel
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 pkg Taco Seasoning Mix
1 pkg Hidden Valley Ranch dressing Mix
1 lb shredded chicken

• Cook meat & drain. Shred.
• Add all ingredients to crock pot. Do not drain cans.
• Stir.
• Cook on High for 2 hours or Low for 4 hours.
• 
  

Pesto Stuffed Chicken Breasts

1 c ricotta cheese
1/4 c Parmesan, grated
1/2 c pesto
6 chicken breasts, pounded thin
salt
pepper
1/2 can (10.75 oz) condensed cream of mushroom soup
1/4 c milk
1/4 c white wine

• Combine ricotta, Parmesan & pesto.
• Place a dollop of mixture on each chicken breast.
• Roll up each chicken breast & secure with wooden skewer or string.
• Season each roll with salt & pepper.
• Arrange rolls in crock pot.
• In small bowl, whisk together soup, milk & wine.
• Pour sauce over rolls.
• Cover & cook on LOW for 4-6 hours (HIGH 3-4 hours)
• *To increase this recipe, double the chicken, ricotta, parmesan & pesto. Not the other ingredients.

White Chili

5 c cooked chicken (I used an already cooked rotisserie chicken & cut the meat off)
3 (15oz) cans Great Northern Beans, drained
1 box (32oz) chicken broth
1 (16oz) jar mild salsa
1 (8oz) pkg Monterrey Jack cheese with peppers, cubed
2 tsp ground cumin
cheddar cheese, sour cream, jalapenos (Garnish)

• In a crock pot combine everything except Garnish.
• Cook on high for 3 hours, stirring occasionally.
• Simmer on low for 2 hours, stirring occasionally.
• Serves 10.

Buffalo Chicken Sandwiches

*I make this all the time.

4 skinless, boneless chicken breast halves
1 (17.5 oz) buffalo wing sauce, divided (I use Frank's, but pick your favorite)
1 pkg dry Ranch salad dressing mix
2 tbsp butter
6 hoagie rolls, split lengthwise

• Place chicken in a slow cooker. Pour the mix & 3/4 of the wing sauce in.
• Cook on low for 6 hours. (adjust time for more or less chicken)
• Once the chicken has cooked, add the butter.
• Shred the meat finely.
• Put meat on bread.
• Depending on what you can handle, you may want to use the whole bottle of wing sauce or dilute it a little with some water.