Bajio Crockpot Chicken by Simply Designing

This looks super yummy!!

Crockpot Chicken

4-5 chicken breasts
1/2 c salsa (I used mild but you can spice it up with hotter salsa if you like)
1 T cumin
1/2 c brown sugar (packed)
(1) 4 oz. can diced green chilies3/4 c Sprite (or similar drink)

• Place all ingredients in a crock pot
• Cook on low for most of the day (mine cooked for 6 hours)
• Remove chicken and shred
• Mix a couple spoon-fulls of corn starch with water and stir in crock pot to help the mixture thicken.
• Return shredded chicken to crock pot and mix
• Cook for approximately 1 more hour
• Serve with your favorite taco or taco salad fixings

Bottom Round Roast with Onion Gravy

Found this recipe on allrecipes.com and thought it looked good! I bought a bottom round roast this week for dinner, so thought I would try out this recipe for tonight! We will see how it goes!

Bottom Round Roast with Onion Gravy

Ok, so the picture looks a little interesting, but I bet it will be good!!

Ingredients

• 6 onions, sliced
• 1 (4 pound) bottom round roast
• salt and pepper to taste
• 1 bay leaf
• 1 tablespoon white vinegar
• 1 tablespoon all-purpose flour
• 1 cup water

Directions

1. Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
2. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.