Succulent Barbacoa Beef

INGREDIENTS
2.5-3 lbs beef chuck roast, cut into thirds
1 onion, cut into chunks
1-3 chipotle pepper in adobo sauce from a can
4-6 minced gloves garlic
2-3 tsp lime juice
3 Tbsp apple cider vinegar
3/4 c water or beef broth
1 Tbsp ground cumin
2 tsp dried oregano
1.5 tsp salt
1 tsp black pepper

INSTRUCTIONS:
Place beef in bottom of crockpot. Put all other ingredients in blender and blend well, pour over beef. Cover and cook on low for 7-8 hours. Break beef apart once cooked.

Buttah Chicken

INGREDIENTS
2.5 lbs boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 T + 1 t garam masala
1 t onion powder
2.5 t mineral salt
1 doonk pure stevia extract
1/2 t cayenne pepper
 3 T butter or coconut oil
1 large onion diced or 1.5 c seasoning blend 
2 t minced garlic
1 (24.5 oz) can petite diced tomatoes, drained
1/2 cup plain 0% greek yogurt
1/4 c heavy cream

INSTRUCTIONS
1. Place chicken thighs in bottom of crockpot
2. Blend the crushed tomatoes and seasonings and butter, add to crockpot
3. Add the onion, garlic, and diced tomatoes
4. Cook on low heat all day or high heat for 5-6 hours
5. Just before serving, break up the chicken with 2 forks, and mix in yogurt and cream.
6. Serve with rice

Dinner in a Pumpkin

INGREDIENTS:

1 sm-md pumpkin (optional: crock pot)

2 T vegetable oil

2 T soy sauce

4 oz sliced mushrooms

1 can cream of chicken soup

1 chopped onion

1.5-2 lbs hamburger or sausage* browned

2 T brown sugar

1.5 cup cooked rice (precooked)

8 ounces water chestnuts

INSTRUCTIONS:

Bake cleaned out pumpkin on a cookie sheet @ 350 for 30 minutes.

Simmer water chestnuts and onion in chestnut juice. Add water if needed. 

Drain chestnuts and onion and mix in other ingredients. 

Put in pumpkin and bake for 1 hour @ 350.

Slow Cooker White Chicken Chili

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes

INGREDIENTS

• 1 yellow onion
• 2 cloves garlic 
• 1 jalapeño (optional)
• 1 boneless, skinless chicken breast (about ¾ lb.)
• 1- 16oz. jar salsa verde 
• 2 -15oz. cans cannellini beans 
• 1- 15oz. can pinto beans 
• 1 Tbsp ground cumin 
• 1 tsp dried oregano 
• ¼ tsp cayenne pepper 
• ¼ tsp freshly ground black pepper
• 2 cups chicken broth 
• 4 oz. Monterrey Jack cheese, shredded
• INSTRUCTIONS
1. Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker.
2. Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper.
3. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.
4. After four hours, the chicken should be tender and easily shreddable (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.
5. Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeeze lime, or tortilla chips.

LINK: https://www.budgetbytes.com/2015/01/slow-cooker-white-chicken-chili/