Taco Chicken Bowls

I'm making this for dinner tonight!

2-3 chicken breasts
12 oz. salsa
4 oz. salsa verde
1 can black beans, drained
8 oz. frozen corn
1 T chili powder
1/2 T cumin
1-2 cloves of garlic, minced
1/4 tsp cayenne pepper
juice from one lime
1/4 tsp salt
pepper, to taste
2 cups dry rice
Optional toppings:
8 oz cheddar cheese, shredded
1/2 bunch cilantro, chopped
sliced olives
diced tomatoes
avocado, diced

STEP 1: Add everything except the rice & toppings to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions.

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, fresh cilantro, olives, tomatoes, and avocado.

Crockpot French Dip Sandwiches

3 1/2 lbs beef chuck roast
16-oz. beef broth
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese

1. Trim excess fat off of beef roast and season meat all over with salt and pepper.

2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.

3. Cook on low for 6-8 hours. Depending on how the settings on your slow cooker work, the time will vary. Mine took 7 hours and was falling apart tender.

4. Take beef out and cover with aluminum foil, for about 15 minutes.

5. Slice beef and return to slow cooker on low or very low for 30 minutes.

6. Lightly toast the bread and evenly distribute cheese between rolls. Divide beef onto rolls and eat while it is hot. Serve each sandwich with its own dip.

Crockpot Counrty Style Pork Ribs

3 lbs. Country Style Pork Ribs, boneless
1 1/2 C. Ketchup
2 T. Dijon Mustard
1/4 C. Packed Brown Sugar
1/4 C. Red Wine Vinegar
2 T. Worcestershire Sauce
1 tsp. Liquid Smoke Flavoring
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Garlic Powder


Directions
1. Trim excess fat from ribs.
2. In a large skillet, brown ribs on all sides in oil.
3. Put ribs in the crockpot and cover with sliced onion.
4. In a bowl combine all sauce ingredients; pour over ribs and onions.
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.

Crockpot Pulled Pork

Spice Rub:
1 T ground black pepper
1-2 tsp. cayenne pepper
2 T chili powder
2 T ground cumin
2 T dark brown sugar
1 T dried oregano
4 T paprika
2 T table salt
1 T granulated sugar
1 T ground black pepper

Remaining Ingredients:
1 (6-8 pound) bone-in pork shoulder
½ tsp. liquid smoke (optional)
2 C. barbecue sauce

Mix all spice rub ingredients in small bowl. Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board(again, I use a large cookie sheet with sides. This helps to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.