Chicken Tacos

In the crockpot, place 4-6 boneless, skinless chicken breasts, 1 package of dry taco seasoning, 1 package of dry chicken gravy mix (sounds weird...but trust me, this is gonna be good!), and 1 small can chicken broth.  Slow cook on low for six hours.  About four hours into the cooking time, shred the chicken with forks or cut up into small pieces with a kitchen scissors.  Then continue cooking until the six hour mark so that the chicken can absorb some of the yummy liquid!  Drain with a slotted spoon and place on warmed tortillas.  Then top with your favorite taco toppings (ie. lettuce, tomato, black olives, shredded cheese, sour cream, guacamole, and salsa).  Soooooooooo good!

Beef Au Jus Sandwiches

Slow cook the following ingredients in a crock pot for six hours on low:

1 Chuck roast
1 cup of water
1 packet of dry au jus mix (found at the store near gravy mixes)
Season with onion powder, black pepper, salt

After slow-cooking for six hours, the roast will be very tender.  Either shred it with a fork or use a kitchen scissors to cut it into bits (while still in crock pot).  Strain meat and put it on hard rolls.  Put extra liquid into small dishes for au jus sauce to dip the sandwiches in.  Delicious!

Barbacoa (Pulled Pork)

Cook the following ingredients on low in crock pot for six hours:

1 pork roast (trim fat off first)
1 can of Dr. Pepper or Coke
1/2 bottle of barbecue sauce
Season to taste with onion powder and any other seasoning you like


After it has slow-cooked for six hours it will be very tender.  Then you can either shred the pork with a fork or else cut it into bits with kitchen scissors.  Serve on hard rolls. YUMMY!

French Dip Au Jus

1 beef roast
1 package au jus mix
1 Tbsp. dried onion flakes or 1 pkg. onion soup mix
1 cup of water

Put a roast in the slow cooker with a package of au jus mix, minced onion, and water. Slow cook 4-6 hours (until tender). Using kitchen scissors, snip beef into bits.

Put the meat on your favorite crusty rolls and use the excess liquid for dipping sauce. Enjoy!

Enchilada Crockpot Casserole

Well...I have been posting enough recipes lately that it is sort of taking over the family blog, so I think it is time to branch out a little! I love to try out new recipes...I will post my favorites for all to share. If you have a favorite that you would like to share, feel free to post it as a comment! Thanks for visiting me at Dinner with Debra!

Enchilada Crockpot Casserole

Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, I just know her name is Kari...but I sure love her recipes! We tried this one...I modified the original recipe a bit so that it wouldn't be too spicy for the kids:

1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce

2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)


For garnish - sour cream, salsa, cilantro

1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.

2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.

3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.