2 onions, chopped
1 pot roast
1 whole chicken (less fat if skinned)
1 can stewed tomatoes
1 sm. can diced green chiles

Cover bottom of crock pot with chopped onions. Lay pot roast on onions. Lay chicken on roast. Pour stewed tomatoes and chiles over chicken. Cover and cook on HIGH for 8-10 hours or on LOW for 12-14 hours.

After cooking, pull chicken and roast out; de-bone and shred meat and chicken and return to crock pot. Serve over rice.

Variations: Make tacos or burritos; serve with refried beans, pinto beans. Add Mexican style stewed tomatoes for spicy taste.