Crockpot Chicken

2-3 large boneless, skinless chicken breasts
1 14oz can of black beans-undrained
1 cup of salsa
1 cup of frozen corn
8 oz cream cheese-cubed

Place chicken, undrained black beans, salsa and corn in a crock pot. Cook on high for 5 hours. Shred chicken and dump cubed cream cheese in crock pot. Cook another 45 minutes-1 hour on high. Stir until cream cheese is blended with chicken mixture.
You can use this as a dip with chips or as a filling for enchiladas or quesadillas.

Crockpot Fajitas

I got this recipe from Veronica Haymore. I think she said she got it from Tiffany Johnson. It is super easy and so very, very good.

2 lb. chuck roast
1/2 cup brown sugar
2-3 tablespoons Worcestershire sauce
1 1/2 teaspoons garlic salt
2 teaspoons Cajun seasoning*
juice of two limes**

Combine everything in a crock pot and cook on high for 6 hours. Shred meat and serve with taco fixings. You can adjust the quantity of seasoning if you have a bigger/smaller roast.

*Dinosaur Barbecue makes a Cajun seasoning that is really great. You can buy it at Wegman's
**I keep a bottle of lime juice in the fridge and just use that. Some would turn up there nose at that, but it is just easier. I use about 1/3 of a cup.

Crockpot Beef Stroganoff

Again, found a basic recipe on allrecipes.com but modified it in so many ways that I'm taking ownership.

1 lb. cubed beef stew meat
2 cans condensed golden mushroom soup (different than cream of mushroom)
1 onion, chopped
1 packet beef onion soup mix (Lipton makes this)
2 tablespoons Worcestershire sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
12 ounces sour cream
*1/3 cup chopped green pepper (optional)
1-2 large bags egg noodles

In the crockpot combine the first 9 ingredients and stir. Cook on low for 6 hours. Right before you're ready to serve add sour cream. You can either mix in the noodles or serve them with the sauce on top.

I grew up with green pepper in my stroganoff. The problem is that if you put it in with the other ingredients, it adds a strong flavor to the sauce. I sautee the green peppers with some olive oil until they're soft and then add them with the sour cream.