Tangy Lemon Chicken:

Ingredients:

3 to 4 pounds chicken parts
1 (6-ounce) box Lemon Jello powder
3 Tablespoons melted butter
1 Tablespoon prepared Dijon mustard
1 Tablespoon dried minced onion flakes (or one tiny onion, finely diced)

Directions:

Place the chicken into your slow cooker. In a small mixing bowl, combine the jello powder, melted butter, dijon mustard, and onion flakes. Stir together to make a paste. Smear this onto your chicken.
Cover and cook on low for 6 to 8 hours.

Enchilada Casserole:

Ingredients:

2 cups cooked chicken
28 oz can of enchilada sauce
1 orange pepper
1 yellow pepper
1 can black beans, drained and rinsed
6 corn tortillas
2.5 cups shredded cheddar cheese
Sour cream (optional) 

Directions:

Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into the crockpot:

-tortillas
-chicken mixed with sauce
-chopped peppers
-black beans
-cheese

Repeat layers. Finish with a handful of cheese and 1 tablespoon of water.

Cover and cook on low for 4-6 hours.