Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Slow Cooker Beef and Black-bean chili

from Everyday Food

1 lb beef chuck, cut into chunks
1 can (15 oz) tomato puree
1 c. dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 T chili powder
ground cumin to taste (about 1 tsp)
salt and pepper
1/4 c. sour cream

Combine beef, tomato puree, beans, onion, garlic, chili powder, cumin, 2 c. water, 2 tsp salt, and 1/2 tsp pepper. Cover, and cook on high, 6 hours (low 8 hours). Serve with sour cream and chopped onion.

Crock-Pot Italian Chicken

½ c. butter melted
6 oz cream cheese
6 chicken breasts
1 can cream of chicken soup
1 pkg Italian seasoning mix

Melt butter in crock pot. Mix in seasoning mix. Add chicken. Cook on low for 4 hours. 1 hr. before serving, mix in cream cheese and soup. Stir until it is smooth. Cook 1 more hour. Serve over noodles or rice.

Chicken Azteca

1 can black beans drained
2 c. frozen corn
1 garlic clove minced
½ tsp cumin
1 c. salsa divided
5 chicken breasts (I used about 8 chicken tenderloins...if you use breasts, make sure they aren't enormous!)
salt and pepper
1 pkg cream cheese
cooked rice
Cheese

Combine beans through ½ c. salsa in slow cooker. Add chicken salt and pepper it and pour remaining salsa over the top. Cook on high 2-3 hrs or low 4-6 hours. Remove chicken and cut it up or shred. Return to slow cooker. Stir in cream cheese. Serve over rice and top with cheese.

Crock-Pot Beef Stroganoff

1 ½ lb. stew meat cut into bite sized pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg onion soup mix
½ c. sour cream

Combine everything but sour cream in crockpot and cook on low 3-4 hours or until meat is done. Stir in sour cream and serve over noodles, rice, or barley.

Machaca

roast
chopped onions
tomatoes
green chiles
Herdez salsa verde
salt and pepper to taste

Salt and pepper roast. Cook roast in crock pot until it shreds easily. Shred roast and put back in crock pot. Saute onions until they are soft and add chopped tomatoes and briefly saute. Add to shredded roast with green chiles and the salsa verde. How many cans of green chiles and salsa verde depend on taste and how big your roast is. Stir all together and let sit in crock-pot on low until hot. Serve with tortillas