Hawaiian Chicken over Rice

I made this recipe a while back, maybe a month ago. And I'm not sure why I haven't posted it yet. I guess I just forgot, and I apologize!

Because the only word I can use to describe this is YUM! And maybe the word easy would work too. :)

This recipe was inspired by one from Six Sisters' Stuff

4 chicken breasts
1/2 cup bbq sauce
1/2 cup teriyaki sauce
1/2 cup water
12 oz can pineapple

1. Put chicken breasts, bbq sauce, teriyaki, water and pineapple into the crock pot.
2. Cook on low for about 5-6 hours or on high for about 3, until chicken is cooked thoroughly and shreddable.
3. Shred chicken and return to the crock pot while you cook the rice.
4. Cook rice according to package directions in a pot, or with a rice cooker.
5. Serve rice topped with chicken mixture and lots of sauce.

Enjoy.

Taco Soup

As I'm sitting here trying to think of what to write as a prelude to this delicious recipe, my mind is blank. And I'm realizing that some of you might not even read the stuff I write in each blog post. You might just be here for the recipe. And there is absolutely nothing wrong with that.

I know I've said it before, but this blog started out as a way for me to keep track of my favorite recipes, and for my mom and I to share recipes that we like with each other. And I still write on that blog for that purpose. I love having my favorite recipes saved on here. And when I don't know what to make for dinner I love being able to look at my own food blog, and knowing that I have loved all of the recipes I've posted on here, and therefor any recipe I choose will be delicious.

As Ron Swanson would say "You may have thought you heard me say I wanted a lot of bacon and eggs, but what I said was: Give me all the bacon and eggs you have.". (Any other Parks and Rec lovers out there? ) What I'm afraid you heard me say is that I only blog to keep track of my recipes, but what I actually said was I love having my recipes saved on here. And that doesn't mean I don't love having readers too.

We are growing, people. Slowly, but surely the blog is growing. And I want to know what you think. So spill the beans. Please?!!!! Do you like the recipes we post? Do you want more crock pot recipes, more dessert recipes, more chicken recipes, etc. Have you tried our recipes? How did they turn out? What did you change? What did you like? Dislike? Do you like reading about our lives too? Do you like our silly stories about making a recipe? Or inspirations? Or what? Speak to me. We've got a lot of followers, and I want to know YOU. So tell me about yourself, share 7 random things about you, like we did here. And post them in a comment, or a link to it.

The recipe I am going to share today, is actually one of the first recipes I ever posted on this blog. Back in the day when the recipe was only read by mother and I. But back then I didn't take pictures, and this is such a simple and delicious recipe that I have to share it again.

Taco Soup
1 lb ground beef
one can of corn
one can of beans (black or pinto)

1 cup salsa
1 14 oz can stewed tomatoes(or tomato sauce)


tortilla chips
toppings (sour cream, shredded cheese, cilantro, guacamole, etc.)


1. Combine ground beef, corn, beans, taco seasoning, salsa and tomatoes in a crock pot.
2. Stir together.
3. Cook on low for about 6 hours, or on high for 3.
4. Top with desired toppings and tortilla chips.

Enjoy.


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Mexican Pulled Pork

Remember here, where I talked about easy vs difficult crock pot recipes. This is one that would definitely fall in the very easy category. Throw everything in the crock pot, and just shred the meat when its done. Use this delicious meat for tacos, enchiladas, burritos, nachos, or however you'd like.

2 (8 oz) cans of tomato sauce
1 TBS chili powder
1 TBS cumin
2 TBS brown sugar
1/2 tsp cayenne pepper
1/2 tsp salt
1 1/2 TBS minced garlic
1 1/2 lbs pork loin
1 cup of corn (optional)

1. Put tomato sauce, chili powder, cumin, brown sugar, cayenne, salt and garlic in your crock pot. Stir well.
2. Add your pork into the crock pot and cover with sauce.
3. Cook on low for 8 hours or on high for 5.
4. Shred pork using 2 forks.
5. Drain pork juice through a collander.
6. Enjoy in whatever Mexican food you'd like. We had ours in tacos. Yum!

Creamy Chicken and Broccoli over Rice

Usually when I think of crock pot dinners I think of 'easy'. However there are actually many crock pot meals that require a lot of extra steps outside of just throwing your food in the crock pot. You know the ones where you have to cook your meat before and then you have to add stuff after, and bake it in the oven too. Now, I don't really have a problem with having to do these things, because they really have turned out to be some of my favorite meals. But sometimes I just want to throw everything in the crock pot and then come home 8 hours later and eat it. 

This recipe falls somewhere in the middle of the easiest and the hardest crock pot meals, leaning closer to the easy side. The only extra step really is cooking your rice on the side, and then adding the broccoli and sour cream at the end. But once again, I hope you trust me, because for this warm scrumptious dinner. Its worth it.

3 chicken breasts
1 can of cream of cheese soup
1 can of cream of chicken soup
1 1/2 cups chicken broth
1 tsp salt
1 tsp cajun seasoning
1/4 tsp garlic salt
1 cup of sour cream
2 cups of broccoli


1. Put everything except sour cream and broccoli in the crock pot.
2. Cook on low for 6 hours or on high for 4.
3. Shred the chicken breasts with two forks.
4. In a rice cooker (or however you like) cook about 4 cups of rice.
5. Meanwhile, add broccoli to the crock pot and stir in.
6. Cook for another 30 minutes.
7. Stir in sour cream with the crock pot mixture.
8. Enjoy over a bowl of rice.

This was a perfect meal to warm us up on a chilly autumn day. We had enough creamy chicken mixture that we froze half of it and each enjoyed a BIG bowl.

Makes four servings.

Slow Cooker Pork Enchiladas

Have I told you yet how much I love Mexican food? Especially enchiladas. Probably 95% of the time that I go to a Mexican restaurant I order chicken enchiladas. ** 

But these pork enchiladas did not disappoint. I know on multiple accounts I've shared my love for cooking food in the crock pot. And coming home from church to this pork cooking was as good as anything. We all loved the taste of this pork, and I love the texture that it gets from cooking in the crock pot. Also, I have developed a deep love for cumin. The smell, the taste, its just perfect.

So, please enjoy this delicious recipe for me. I know you won't be dissapointed. 

 

 

Slow Cooker Pork Enchiladas

2 lb pork roast

14 oz chicken broth

1/2 onion, chopped

2 TBS chopped garlic

1 TBS cumin

1 TBS chili powder

1 tsp salt

28 oz red enchilada sauce

4 oz green chiles, diced

10 medium sized tortillas 

8 oz Mexican blend cheese

1. Combine pork, chicken broth, onion, and spices in a slow cooker.

2. Cook on high for 4 to 5 hours or on low for 7-8 hours.

3. Preheat oven to 400 degrees.

4. Remove pork from crock pot and shred using 2 forks.

5. In a large bowl, combine pork, 3/4 cup enchilada sauce and 1/4 cup liquid (from the crock pot).

6. In another bowl combine remaining enchilada sauce, 1/2 cup liquid and green chiles.

7. Spread 1/2 cup of the enchilada sauce mixture on the bottom of a 3 quart baking dish.

8. Divide pork mixture and half of cheese between the tortillas.

9. Roll tortillas and place them in the baking dish, seam side down.

10. Cover tortillas with the remaining enchilada sauce mixture.

11. Cover pan with foil.

12. Bake for 25 minutes.

13. Remove foil and sprinkle with the remaining cheese.

14. Bake for another 5 minutes, until cheese is thoroughly melted.

15. Enjoy topped with your favorite salsa, cilantro and sour cream.

 

**My favorite enchiladas are from the restaurant Rosa's in Fallbrook, CA (where I'm from). Although I get enchiladas almost every time I eat at a Mexican restaurant I still haven't found anything to surpass my love for Rosa's chicken enchiladas. And although I loved the recipe I used here, they still weren't as good as Rosas. And I'm still on the quest to find the best enchilada sauce recipe. So if you have one that is THE BEST, please share it with me. As I am desperate out of lack of ability to travel to Rosa's anytime I'd like. Please and Thank You.

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Chicken Drop Dumplings

So last week when I asked about your favorite crock pot meal, my friend Jessie gave me the recommendation of chicken and dumplings. Now I had actually never made dumplings, and didn’t really grow up eating them much because my mom didn’t like the texture of the dough, and though it tasted uncooked, so I maybe only had them twice growing up when someone else made dinner for me. But even with my lack of experience I trust Jessie and decided to ask her for her recipe. And although (like I said) I’m no “dumpling expert” these turned out pretty good. And Nate even said they were just as they should be. 

So now I’m sharing the recipe with you. This recipe was super easy, as all my favorite crock pot recipes are. These dumplings are considered “drop dumplings” because I made them with canned biscuit dough. But if you want to make “noodle dumplings” you could replace the biscuits with shredded tortilla strips. (Apparently this type is more popular in the south). Sounds yum!

2 chicken breasts, halved

2 TBS butter or margarine

2 (10 oz) cans condensed cream of chicken soup

½ yellow onion, finely diced

1 can biscuits (If you are using large biscuits like Pillsbury, cut them each in half or quarters. I used a can of 10 smaller biscuits and it seemed fine, though I may even choose to cut these into pieces next time to make it better).

1. Place the chicken breasts, butter, soup and onion in a slow cooker.
2. Fill with enough water to cover, about 1 ½ cups
3. Cover and cook on low for 5 to 6 hours.
4. 30 minutes before serving place biscuits in the slow cooker
5. Cook about 30 minutes until the dough is no longer raw in the middle.

Crock Pot Brown Sugar Balsamic Pork Roast

Guess what?! I am finally back! Okay okay, so I've actually been back home since Monday evening (sorry!) but I started teaching night classes as well as my morning classes, so now Tuesday thru Thursdays I only am home for 1 hour (or less) in between my two jobs, and I surprisingly didn't want to spend the whole time cooking dinner, and none of the time eating dinner. So, finally on Thursday I decided I was going to make something in the crock pot.

But, in case you want to know, we had a wonderful time in Montana this last week. If you want to know more about our trip, read here. It was absolutely beautiful while we were there and the weather couldn't have been better either. It was great! The natural beauty of Montana, with its mountains, lakes, streams, rivers, trees and flowers is absolutely astounding. Nate was a little disappointed that Missoula had casinos, but was happily greeted by the beautiful towns next to Flathead Lake (On our way to Glacier) and decided we could buy a summer home there. Oh the life.

Top Row: Flowers on the side of the river. A tree growing in the reservoir. Missoula Farmers Marker
Second Row:  Mountain Goats that slowed our drive down about an hour. Stacking rocks waiting for good fishing. The Bitterroot River
Third Row: Butterfly on our hike. My first fish, fly fishing. The essence of Montana
Last Row: One of the fish Nate caught. Glacier National Park. A deer blocking our hiking path.


Anyway, this pork was really delicious, mine didn't turn out quite as beautiful as it did here (where I got the recipe from) but don't let the slightly unbeautiful picture fool you, this was pretty tasty. And once I get around to repeating recipes this will definitely be on the list.

2 lbs boneless pork loin

1 tsp ground sage

1/2 tsp salt

1/4 tsp pepper

1/2 TBS crushed garlic

1 cup water

Glaze

1/2 cup brown sugar

1 TBS cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

1. Combine sage, salt, pepper and garlic.
2. Rub seasonings over roast.
3. Put roast and water in crock pot.
4.  Cook roast on low for 6 to 8 hours.
5. Meanwhile, combine ingredients for glaze in a small sauce pan.
6. Heat over medium until mixture thickens, stirring occasionally.
7. About one hour before roast is done brush roast with glaze.
8. Brush roast another 2 times in the last hour.
9. Serve with remaining sauce on the side. **

**I dipped my meat into the sauce as I ate it, Nate just drizzled some on before and didn't need to add more while eating it. Also, he ate it in a pita, but I think it would taste really good over rice.

What are some of your family's favorite quick and delicious recipes?

I'm pretty permanently working 10.5 hour days Tues-Thurs now, so I need as many as you can give me!

White Chicken Chili

I first heard of white chili over a year ago, from this lovely lady. But I kind of forgot about it for a while. As I was trying to decide what meals to make for this week (although it be a short week for us, we still need good food, right?) and I thought of this chili. I checked out Macy's recipe, and searched google to see how the recipes on the web were different also. As I was making mine, I tweaked it to make my own, and this is what I came up with.

White Chicken Chili

1 lb of chicken (I used two large chicken breasts, about 1.2 lbs actually)

4 cups chicken broth

1/2 white onion, chopped

2 cans white beans, drained and rinsed

1 7 oz can diced green chiles

1 can corn, drained

2 tsp chopped garlic

2 1/2 tsp cumin

1 tsp oregano

1 1/2 tsp coriander

1/2 tsp cayenne pepper

1 tsp salt

1/2 cup sour cream

1/2 cup cheese (we used mozzarella)

cilantro

tomatoes, diced

tortilla chips

1. Put all ingredients, except sour cream and cheese into the slow cooker. 

2. Slightly stir ingredients around to mix seasonings.

3. Cook on low for about 6-8 hours (or as long as you need to, I left it for about 9 hours while at work)

4. Remove chicken breasts from slow cooker and shred with 2 forks.

5. Return chicken breasts to slow cooker and add sour cream and cheese.

6. Stir everything together.

7. Cook for another 30 minutes.

8. Pour your chili in individual bowls and top with cilantro, tomatoes, more sour cream, or whatever you might want.

I enjoyed mine topped with cilantro and chips - have I told you how much I LOVE cilantro?

Nate just topped his with chips.

Nate and I both loved this meal. This tasted so great with a few chips to dip into it. I'm also so happy because we had enough leftover to freeze some, and I love having delicious meals in the freezer, ready for a day when I'm even lazier (it must be laziness, if I can't even put things in a crock pot).

I absolutely LOVE coming home to a delicious smelling (and tasting) meal, that required very little effort.

What is your favorite crock pot recipe?

  

(please share, I love to find new fabulous and easy recipes to try)

Chicken Onion Teriyaki Dip Sandwich

2 chicken breasts
1/2 onion chopped
2 TBS apple vinegar
1 TBS red wine vinegar
1/3 cup light corn syrup
1 TBS brown sugar
1 tsp lemon juice
3/4 cup Soy Vay Veri Veri Teriyaki Sauce
1/4 tsp salt

a sprinkle of black pepper
a sprinkle of garlic powder

2 small loaves of french bread (or something else delicious)
4 oz cheddar cheese

1. Cut each chicken breast into 2 pieces (not necessary probably, we just wanted it to cook faster)
2. Put chicken breasts, onion, vinegar, corn syrup, brown sugar, lemon juice, teriyaki sauce, salt, pepper and garlic powder in crock pot on high.
3. Stir mixture together.
4. Cook for about 2 hours, until chicken is thoroughly cooked.
5. Cut loaves of bread in half, like a sandwich
6. Top bread with chicken and shredded cheese.

7. Toast in the oven (at 350) for about 5 minutes.

8. Dip sandwich in remaining sauce as you eat.

 

These sandwiches turned out really great, and they were kind of an experiment based off of  Subway's sweet onion teriyaki sandwich. Now, I'm not going to claim that these taste like Subway's sandwich, but they do in fact taste delicious. Plus, what's great than throwing something into the crockpot and having it ready 2 hours later. These sandwiches were so filling we were only able to eat 1/2 each. Nate ate the leftovers yesterday and said it was just as good to eat the second time around. He also said this is definitely a meal we'll have to make again.

I feel like nothing can beat a hot sandwich off the grill (/oven). What's your favorite kind of sandwich?

Beef Gyros

The first time Nate and I were talking about gyros, he told me that his friends (who were from Greece) pronounced it ji-ros, and that that was the correct way to say it. I told him he was wrong and that it was pronounced like yuros. Yesterday when he wrote it on our menu he wrote "euros" so I think that means my pronunciation is corrected. Also, it probably means he was lying to me before.

Meat
2 lb boneless beef chuck steak (we just got steak that was already sliced about 1/4 inch thick or so and probably less than a pound)

1/4 cup olive oil
2 TBS lemon juice
1 TBS minced garlic
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

Yogurt-Dill Sauce
1 cup plain greek yogurt
1 cup diced seedless cucumber
1 TBS dill
1/4 tsp salt

Pita bread
Toppings: lettuce, tomatoes, onions, etc.

1. Place beef in slow cooker.
2. Mix oil, lemon juice, garlic, oregano, salt and pepper in a small bowl.
3. Pour over beef, turning beef to coat.
4. Cover and cook on low for 4 to 6 hours (until meat is tender)

5. Make sauce by stirring together ingredients.

6. Warm pitas as package directs.
7. Top pitas with sliced meat, yogurt sauce and toppings.

These turned out to be delicious, and its such an easy recipe. I love being able to throw something in the crock pot in the morning, and to come home to a delicious smelling kitchen when I get home from work. The sliced beef we used for this was absolutely perfect! (If you're going to use a whole roast, you probably need to cook it about 1-2 hours longer than I suggested). We'll definitely be making this again. Maybe we'll try it with lamb next time.

Chili

 This was my first time making chili on my own and it turned out pretty good. I only cooked it in the crock pot for a couple hours and it was alright (Though maybe you would only need 1 can of tomato sauce if you left it in all day, because it gets liquidy from the steam.). Also, if you're going to cook it for a short time in the crock pot, make sure to cook your onions with your ground beef because they tasted a little raw to me. 

We had this with a delicious side of corn bread. Because for me, corn bread and chili are a perfect combo.

1 lb ground beef

2 garlic cloves 

1/2 tsp pepper

1 tsp salt

1 can kidney beans (drained)

1 can pinto beans (drained)

2 small cans tomato sauce

1 can stewed tomatoes

1 cup onion, diced (I used 1 small onion)

1/2 cup green pepper, diced (I used a whole green pepper)

2 TBS chili powder

1 tsp cumin

1 tsp parsley

1 tsp basil

1/2 tsp oregano

1 dash worshestershire sauce

1.Brown ground beef in garlic.

2. Put everything in crockpot

3. Cover and cook on low for 6-8 hours (or on high for 4-5)*

4. Top with some cheese, sour cream and fritos.


** You could also cook this in a stock pot for 1.5 hours to avoid the raw onion taste, and everything would come together nicely.

Shredded Beef Chimichangas

I got this recipe from one of my favorite cooking blogs, For the Love of Cooking. And I seriously feel like this is one of the best meals I have ever made! This beef shredded so perfectly after being in the crock pot all day, and tasted so delicious. I will definitely be making this again (and maybe soon).

Do you know the difference of a burrito and a chimichanga? A chimichanga is basically a burrito that is deep fried. Except we baked them, to avoid the excess fat. But we got the same results, a delicious crispy tortilla with some delicious moist meat inside.

These can be topped with any of your favorite things, we used sour cream and salsa, but lettuce, cilantro, pico de gallo, etc. would also be delicious.


1 1/2 lbs round roast (I'm not sure what kind of roast I used, it was just what we had in the freezer -- also, I probably only used 1 lb)
7 oz can of whole green chiles
1 TBS chili powder
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp oregano
2-3 cloves of chopped garlic
1-2 cups beef broth
1 sweet yellow onion, sliced (the one who got was huge, so I only used about 1/2)
1 tsp olive oil
salt and pepper to taste
flour tortillas
shredded cheddar cheese (we used a combination of cheddar and mozarella, cause its what we had)

1. Put roast, chiles, chili powder, salt, pepper, cumin, , oregano, garlic, and beef broth in crock pot.
2. Cook on low for at least 6 hours (I left it in for probably 8 or 9 hours with no problems)
3. Pre-heat oven to 400 degrees
4. Cook onions in saute pan with olive oil and a little salt and pepper, about 15 minutes, until soft.
5. Line a baking sheet with tin foil and spray with cooking spray.
6. Lay one tortilla on a plate.
7. Add a layer of cheese, then a spoonful or beef (with liquid drained), then a spoonful of onions.

8. Fold the end in and roll it up.
**9. Bake on sheet for 7- 10 minutes on each side.

** We pressed them in our panini press for a couple minutes first, so that they would hold their shape. And only baked them bout 5 minutes on each side.

Crockpot Stew

Mom (Grandma B) made this for our dinner yesterday and the spices and flavoring were perfect. I did not feel (for the first time) that I needed to add any salt.

1 round steak cut into 1/2 inch pieces (but we used Costco stew meat - browned)



1 can diced tomatoes - we had the Italian flavored kind (undrained)
2 medium potatoes peeled and cubed
1 small onion diced
3 celery ribs diced
2 carrots diced



3 cups water
1/2 cup frozen mixed vegetables



3 beef bouillon cubes
1/2 tsp. dried basil
1/2 tsp. dried oregano

I added some Italian seasoning the next time I made it.  Just made it better.

1/2 tsp. salt
1/4 tsp pepper

Place everything in the crockpot, cover and cook on high for 6 hours.

Do you like the old style crockpot?  It still works great after 30 years.

The meat was so tender and the flavor was perfect.

I would definitely cook this again.

Easy Cheesy BBQ Chicken

For Christmas I got two new cookbooks and this recipe comes from one of them. The book is called Best Loved Slow Cooker Recipes, and although this is the only recipe I've made from it so far, it seems fantastic.

6 boneless skinless chicken breasts (I just used chicken tenderloins cause it's what we had in the fridge, plus I didn't think the two of us needed 6 chicken breasts - I only used 5 tenderloins)
1 bottle barbecue sauce (again, I didn't use a whole bottle, just enough to cover the chicken)
6 slices of bacon (I used 5)
6 slices of swiss cheese (I used 3 and tore them in half to cover the tenderloins)

1. Place chicken in crock pot.
2. Cover with BBQ sauce.
3. Cover and cook on low 8-9 hours ( I cooked on high for about 3.5)
4. Cook bacon keeping bacon flat.
5. Place 1 piece of cooked bacon on each piece of chicken in crock pot.
6. Top with cheese.
7. Cover and cook on high till cheese melts (I probably cooked it a little long because I was picking Nate up from work. Still was delicious the cheese had just melted a little off the chicken into the sauce -- it was probably 30 minutes)
8. Enjoy!

We ate it with a side of corn.

Pictures never make food look as good as it really was.

This recipe was absolutely SO EASY and it turned out delicious too. Although it was good with swiss cheese, I think it would have been good with mozarella, provolone or even cheddar too.

Crock Pot Pork Roast with Sweet Gravy

I wish I could claim some of these recipes for myself, but I just steal them off other's blogs and eat them and fall in love with their food. I found this recipe off Jamie Cooks It Up and adapted it to fit what I had in the kitchen. So here it goes -

1 pork loin roast

2 packages country gravy mix

1/2 cup water

1/2 cup brown sugar

1/4 cup Newman's Own Light Balsamic Vinaigrette Dressing

1/4 cup Yoshida's Original Gourmet Sweet & Savory Sauce

1 clove garlic minced

1/4 onion sliced and chopped

salt and pepper

Spray crock pot with Pam to help with clean up afterwards. Place pork loin roast in crock pot and cook on high for 3 to 4 hours or 8 to 9 on low. Sprinkle with salt and pepper to taste. Sprinkle onion over the top.

Place water, brown sugar, dressing, sauce and garlic in bowl and mix together then pour over pork roast. Cook.

After pork roast is done take out of crock pot and let sit for 5 minutes before cutting. Pour left over marinade in pan skimming fat off, mix in gravy packages and bring to a light boil.

Sit down to eat with gravy over the pork roast, enjoy. I was licking my plate clean.

Taco Soup

Taco Soup:

.5-1 pound of ground beef

one can of corn

one can of pinto beans

salsa

3 small cans of tomato sauce

sour cream

cheese

Frito scoops

1. Brown the ground beef.

2. Mix ground beef, corn, beans, tomato sauce and salsa in the crock pot.

3. Cook on low for 6-8 hours or on high for 3-4 

4. Serve. Add sour cream and cheese on top, to your discretion. 

5. Eat with Fritos.

This was such an easy and yummy meal for Nate and I. I just left it in the crock pot on low and so when we were both finished with work and school for the day we were able to come home to a delicious, warm, home cooked meal.

Cafe Rio Pork

Cafe Rio Pork:
2 pounds pork
3 cans coke
1 1/4 cup brown sugar
a dash of garlic salt
1/4 cup water
1 can sliced green chiles
3/4 can enchilada sauce

1.Marinade pork in 1 1/2 can of coke and 1/4 cup brown sugar for a few hours (or overnight)
2.Drain marinade.
3. Put pork, 1/2 can coke, water and garlic salt in the crock pot. On high for 3-4 hours, on low for 6-8.
4. Remove pork and drain liquid.
5. Shred pork.
6. Blend 1/2 can coke, chilies, enchilada sauce and brown sugar.
7. Put pork and sauce in crock pot on low for 2 hours.

Nate and I made this for dinner a while back. It was so good, the meat tasted almost identical to Cafe Rio. The only problem was we had too much. We each probably ate 4 or 5 burritos from this meal throughout the week, so by the end of the week we were pretty sick of it.