Crockpot Shredded BBQ Beef

These are oh so yummy and oh so easy!
1 Beef Roast (I usually use a Chuck Roast but any will work)
1 large onion
1 C water
2T beef bouillon (about 4 cubes)
1 tsp dried oregano
1 tsp chili powder
hot sauce to taste (I don't use this)
1/2 C BBQ sauce
1/4 C Ketchup
1/4 C Vinegar (I use red wine)
1/4 C Brown Sugar
1T Worcestershire sauce

Put roast and onions in crock pot. Put everything else in a saucepan and bring to a boil. Pour liquid over roast and cook all day in crock pot. Shred roast when ready to serve and put shredded meat back into sauce. Serve on rolls, buns, or wrapped in a tortilla!

Cheesy Potato Casserole

I made this recipe for the first time on Sunday when my oven was over-booked. We were cooking ham all day, which left room for little else. This poses a problem everytime because we like to have cheesy potatoes, and also rolls when we make ham. This recipe was a great solution, and I can't believe I had never considered making the potatoes in the CROCKPOT before! They were delicious, and I think we will do this from now on!

Ingredients:
7 medium potatoes (about 2 lbs.)
1 can (10 3/4 ounces) cream of chicken soup
1 container (8 ounces) sour cream
1 small onion, chopped or 1 tablespoon minced onion
1/4 cup plus 3 tablespoons butter or margarine, melted, divided
1 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese
1 1/2 to 2 cups Stove-top stuffing mix (uncooked)

Directions:
Peel potatoes and cut into 1/4 inch strips; set aside.
Combine soup, sour cream, onion, 1/4 cup butter and salt in bowl.
Lightly butter inside of 5 quart Crockpot Slow Cooker and place potatoes inside. Mix cheese with potatoes. Pour soup mixture into Crockpot; mix well. Cover top of potato mixture with stuffing mix and drizzle with remaining 3 tablespoons butter. Cover; cook on Low 8 to 10 hours until potatoes are tender or on High 5 to 6 hours.

Tip:
Cook potatoes in boiling water about 30 minutes or until tender and then cut into strips. Mixture should be on Low 6 to 8 hours or on High about 2 hours, until potatoes are tender.

Variation:
Substitute 2 packages (16 ounces each) frozen hashbrowns for potatoes and prepare as directed. Cook on Low 4 to 6 hours or on High 2 hours.

{ CHICKEN AZTECA }

This is a favorite around here. The picture doesn't do it justice . . .

3-4 good size boneless skinless chicken breast
2 C Salsa, divided
2 Cans black beans, drained
1/2 bag frozen corn
2 8ounce packages cream cheese ( I use the low fat kind and it's just as yummy!)
2 tsp. cumin
2 garlic cloves, minced

Combine black beans, corn, 1/2 of the salsa, garlic and cumin in crock pot. Arrange chicken on top and cover with remaining salsa. Cook on low for 4-6 hours. Remove the chicken and shred or cut into pieces. Put back into crock pot and add the cream cheese. I usually cube it first so it melts a little easier. Serve over rice and garnish with shredded cheese!