In a large skillet, brown the ground beef, drain then add the taco seasoning. Set aside in the refrigerator.
In a large crock pot, add all remaining ingredients. Cook on low for 5-6 hours, stirring occasionally. Half way through cooking, add the prepared ground beef. Continue cooking for the remainder of the time.
Place pork in a slow cooker and pour the whole bottle of root beer over it. Cover and cook on low until well cooked and the pork shreds easily. Should take anywhere from 4-6 hours.
Drain well . Make sure meat is shredded up into pieces. Stir in the barbeque sauce.
Serve over toasted hamburger buns.
In a slow cooker, combine the beans, tomatoes, corn, onion and bell pepper. Place the chicken breasts on top of the mixture.
In a large bowl, mix the enchilada sauce and the broth, gradually mixing in the milk until smooth. Pour sauce mixture over the chicken in the slow cooker.
In a small bowl, combine the spices.
Remove any giblets from the chicken and clean the chicken. Rub the spice mixture onto the entire chicken. For stronger flavor, place the seasoned chicken into a plastic bag and refrigerate over night. For time saving option, place chopped onion on bottom of crock pot. Place chicken on onions.
Heat crock pot to low. Add butter to the base. Layer as follows: onions, peppers and sliced chicken on top. Sprinkle in Montreal Steak Seasoning.
Cook for 5 hours or until chicken is cooked through. Serve on sliced hoagie rolls with mayonnaise and two slices of cheese.
