Hawaiian Chicken, Salsa Verde Burgers, Cuban Flank Steak (Croc Pot Meal)

Produce
Ginger
Garlic
Shredded red cabbage or lettuce (for burger topping)
Avocado
4 Roma tomatoes
2 poblano chiles
1 onion
2 bell peppers
1 jalapeño
Green beans or other vegetable for 2 side dishes

Meat
Boneless Chicken
1-2 lbs. lean ground sirloin (whatever you need for burgers)
2 lbs flank steak

Dairy
pepper jack cheese slices

Pantry
Brown sugar
Ketchup
Soy sauce or Hoisin sauce
Pineapple chunks

Salsa Verde
Beef Broth

Hamburger buns
Cumin
Paprika
Coriander

Hawaiian Chicken

Serve with rice or any vegetable

Salsa Verde Burgers

Cuban Flank Steak

Season steak with salt and pepper.  Sear steak on both sides in oil over medium heat.  Remove steak and place in slow cooker.  Deglaze pan with 1/2 cup beef broth and sauté diced onion, chopped garlic (2-3 cloves), diced jalapeño and sliced bell peppers for 3-5 minutes.  Add seasonings: 1-2 T. cumin, 2 tsp. paprika, 2 tsp. coriander) and diced roma tomatoes.  Pour over top of steak, cover and cook on low for 7-8 hours.