Public-domain recipe with an original dish photograph.
1x Seasoned Meat package (beef, peppers, some rub) 1-2 cups of water (250-450 ml) 2x Cans french cut green beans (Or Diced green beans) 3x Small Cans chicken noodle soup 1-4x Jalapenos, depending on preferred spice level (optional)
Place the slow cooker on HIGH to let warm up, and pre-thaw the Seasoned Meat Package if applicable. Place the Seasoned Meat in the slow cooker on HIGH for 2-3 hours with 1-2 cups of water to produce vapors, 3-4 hours if you prefer the meat to be more pull-apart. Once the meat is semi-cooked, cut the meat down into thirds or fourth sections. The inside should still be pink and not fully cooked. Dump the cans of soup and green beans into the slow cooker. Dice and cut the jalapenos, then dump into slow cooker. Let cook on HIGH for another 3 or so hours. Taste with a spoon midway to verify flavour or make any adjustments as needed (Add spices, thin with additional water, ETC). Seperate or "pull-apart" the meat within the slow cooker to ensure fully cooked and to release additional flavours. Turn off the slow cooker and turn lid partially to let hot air vent. Let sit for 30 minutes to cool before serving.