Mango Verde Chicken

Saturday night I made Mango Verde Chicken for my girlfriend and I while her husband watched the football game and mine worked. Love ladies' night! This recipe was suggested to me by Laurie J. It is very good and simple. Laurie said black beans goes well with it...don't skip the black beans.

Mango Verde Chicken (Do you like the name, Laurie?)
Source: Laurie J.

3 chicken breasts
1 small container Mango-Peach Salsa
1 small can Green Enchilada Sauce

Place all ingredients in slow cooker. Cook for 3 hours on high. Remove chicken and shred it. Return to slow cooker to soak up all that yummy juice.

I served mine on a warm flour tortilla, cheese, black beans and chicken. I think for leftovers I will make a salad and add extra mango salsa on top.

P.S. I made black beans, in my slow cooker, but the recipe is not perfected yet...will post later.

Shredded Beef Tacos

Shredded Beef Tacos
Source: Campbell's Slow Cooker Recipes, Oct. 2008

1 can Campbell's French Onion Soup
1 Tbs. chili powder
1/2 tsp. cumin
2 lbs. boneless beef chuck roast
2 Tbs. chopped cilantro

1. Stir soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender. I cooked mine semi-frozen on HIGH for 10 hours.
3. Remove beef from the cooker to a bowl and let it rest for 10 minutes. Using 2 forks, shred the beef. Return to the cooker and stir in the cilantro.
4. Serve with soft or hard taco shells, cheese, lettuce and sour cream...if you want.

P.S. Sorry there is no picture. I promise to take pictures next time...will someone remind me :-)

Sweet & Spicy Chicken

Sweet and Spicy Slow-Cooker Chicken
Source: My Kitchen Cafe, which she found it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos, burritos, nachos, salad, I basically just started eating it straight out of the crockpot. It barely fed 4 hungry adults and 2 kids.