2 medium onions, sliced save
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeno chili save
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green chile (New Mexican if you have it)
1 or more jalapeno chiles, seeded and finely chopped
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
2 tbs. butter or margarine
1 cup onion, chopped
2 tbs. buttermilk biscuit mix
1 1/2 cups water
1 6 oz. can tomato paste
1 tsp. salt
1/4 tsp. sugar
1 bay leaf
1/8 cup jalapeno pepper
1/2 cup celery, chopped
1/2 pound frozen shrimp, thawed, shelled and cleaned
In a skillet, melt the butter, add the onion and cook slightly. Add the biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and add to stoneware along with onion mixture. Cook on Low for 7 to 9 hours.
3 15-oz cans great northern, pinto, or cannellini beans, drained
2 1/2 c. chopped, cooked chicken
1 c. chopped onion
1 1/2 c. chopped red, green, and/or yellow pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3 1/2 c. chicken broth
Shredded Monterrey Jack cheese (optional)
Broken tortilla chips (optional)
In a Crock Pot combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Top each serving with some cheese and tortilla chips, if desired. Makes 8 servings.
4 Boneless, skinless chicken breasts
1 Onion, diced
1 Green Pepper, diced
1 ½ Cup Chicken Broth
Salt & Pepper
1 package (2 Cups) Shredded Cheddar-Jack Cheese
4 Ounce Sliced Jalapenos, drained
1 Cup Whole Milk
2 Package Cream Cheese, softened
16 Ounce Sour Cream
1 Teaspoon Minced Garlic
Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
Dice onion and green pepper and place on top of chicken.
Pour chicken broth over top of ingredients in slow cooker.
Cover and cook on LOW for 4 hours.
Remove chicken from Crock-Pot® slow cooker and shred with two forks.
Reserve liquid from Crock-Pot® slow cooker in a separate container.
Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve)
SERVING: Warm flour tortillas according to package directions.
Place chicken mixture in tortilla and roll to place seam side down on a plate.
Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.