slow cooker

Directions:

1. Wash hands with soap and water. Spray slow cooker bowl with non-stick cooking spray.
2. Place chicken breasts in bottom of slow cooker. Wash hands with soap and water after handling uncooked chicken.
3. Add tomatoes, black beans, tomato sauce, green chilies, salsa and corn, if desired. Gently mix.
4. Cook on low for 8-10 hours or on high for 4 to 6 hours and until internal temperature of the chicken reaches 165 °F as measured with a food thermometer.
5. Thirty minutes before serving, remove chicken breast and shred. Return chicken to slow cooker and stir.
6. Optional, serve over rice or top with cheese, tortilla chips or cilantro, if desired.
7. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Heat a large skillet over medium heat. Add the ground beef and cook, stirring often to crumble, until cooked through and temperature reaches 160°F on a food thermometer. Drain fat.
3. Place beef, chopped vegetables, tomatoes, water and optional seasoning in a slow cooker.
4. Cook on LOW 8 to 10 hours or on HIGH for 4 to 6 hours.
5. Store leftovers in a sealed container in the refrigerator for up to four days.

Directions:

1. Wash hands with soap and water.
2. Place beef in the slow cooker. Wash hands after handling uncooked meat.
3. In a medium bowl whisk together the brown sugar, soy sauce, garlic, beef broth, ginger, lime juice, and sesame oil. Pour the mixture over the beef.
4. Cover and cook on low for 10-12 hours, until tender.
5. In a separate small bowl, prepare spicy sour cream by stirring together the ½ cup sour cream with the 2 teaspoons of Sriracha sauce. Refrigerate until needed.
6. Remove beef from the pot and shred or chop. Add ½ cup of liquid to the beef and combine.
7. Toast tortillas if desired. Top with shredded beef, cabbage slaw (recipe linked in the notes below) and spicy sour cream.
8. Top with cilantro, avocado slice, and squeeze some lime juice over the top, if desired.
9. Store leftovers in a sealed container in the refrigerator for up to four days.