Some friends have asked for more recipes and Crock Pots came up so here's 2 of my favorite Crock Pot recipes that you will love, guaranteed!

I love Mexican food...it's my fav, by far. At restaurants I order shredded beef tacos and decided I had to figure out how to make this stuff at home. It shouldn't be too hard, it's basically just spicy pot roast. I tried several times on my own and it was always pretty bland. Then I found this recipe. WIN!! 

Spicy Shredded Mexican Beef

Ingredients

• 1 (2 1/2 lb)  boneless beef chuck roast (can use a 3-pound roast)

• 1 (14 ounce) can chopped diced tomatoes, with juice
• 1 cup spicy salsa
• 1 (4 ounce) can diced jalapeno chiles, drained
• 1 large onion, chopped
• 2 tablespoons minced fresh garlic
• 3 tablespoons chili powder
• 1 tablespoon honey
• 2 teaspoons salt
• 1 1/2 teaspoons cumin
• 2 cups beef broth
• black pepper

Check the website for more detailed instructions but basically dump it all on the Crock Pot and turn it on. The end. Shred it up and it will make the yummiest soft tacos you've ever had. For extra yummy, pair it up with the homemade salsa I posted last week. This is seriously EASY and delicious for a party, btw, if you're sick of serving the same old stuff to a crowd.

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Next- Chicken. Who doesn't love a home cooked chicken dinner? This might be the ultimate comfort food. This is probably the easiest thing I make that actually tastes really good.

My Crock Pot Chicken

4 chicken breasts (frozen or thawed, doesn't matter)
1 can cream of mushroom soup
1 can cream of celery soup
1 cup white wine
Kosher salt
Pepper
Dried parsley

Ummm there is nothing more to this recipe than throwing the chicken in the Crock Pot (even if it's frozen solid), and then mix up all the other ingredients and pour it over. Turn it on.  If the chicken is thawed turn it on Low and cook for 6-8 hours, if it's frozen turn it on high for 6-8 hours. Serve over rice or egg noodles.

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Bonus recipe: I can't make that chicken without making my roasted carrots as a side dish. No this isn't a crock pot thing but oh well.

Carrots- peeled, sliced in half on the thick parts and then in pieces. Rule of thumb: Make them the size of your thumb. :-p
Olive oil
Kosher salt- a generous amount but don't give yourself a heart attack
Pepper
Dried thyme- same as salt...use plenty of it, you almost can't over-do thyme. Almost.

Coat carrots in olive oil and then sprinkle with salt, pepper and thyme. Roast at 425 for about 30 minutes or until they get browned. I usually turn them a couple of times.