Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. Then serve with desired toppings!

I used this recipe for a couple of dinners. This meat can be used for tacos, enchiladas, burritos, salads, ect.. We made tacos the first night with corn tortillas and pico. The next night we made enchiladas. I even had more meat left, so I froze the rest for another meal. This meat was really tasty and easy to make!

Cafe Rio Chicken

1 small bottle of kraft zesty italian dressing

1 tbs chili powder

1 tbs cumin

3 cloves garlic-minced

5 lbs chicken breast

cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.

Cafe Rio Chicken

Sm. Kraft Zesty Italian dressing

1Tbsp. Chili Powder

1Tbsp. Cumin

3 Garlic (minced)

5 lb. chicken

Cook in crock pot (not sure of the time)

Creamy Crockpot Chicken

1 lb chicken
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Milk
8 oz. Cream Cheese
1 pkg. Good Seasonings Italian Salad Dressing

In a sauce pan combine both soups, 1 can of milk, and cream cheese, heat and stir until most the lumps are melted. Add dressing packet. Place chicken in the bottom of crock pot and the pour soup mixture over it. Cook on low for 7 hrs.