Wednesday, June 5, 2013

Gluten-Free Mango/Peach Salsa Chicken & Cornbread

We really enjoyed this dish last night! Give it a try and see what you think!

Crockpot Chicken Salsa Ingredients:

3 Frozen Chicken Breasts
1 Jar of Mango/Peach Salsa 
1 Can of Corn (drained)
1 Can of Black Beans (drained)
1 Can of Diced Tomatoes
1/2 Packet of Taco Seasoning (Old El Paso)
3 Tablespoons of Sour Cream

Note: Depending on how strong you like your flavors,          
you may want to add the whole taco packet for more of a kick.
For more mango/peach flavor, I think next time,
I would do more salsa, less diced tomatoes.

Cheddar Cheese Cornbread Ingredients:

Pamela's Product's Cornbread Mix
1 Stick melted butter
2 Eggs
1 Cup Water
1/2 Cup Sugar
2 Cups Cheddar Cheese

Throw it all in the pot!!

Step 1:


Cook 4-6 on  Low or High - depending on your Crockpot and your timing. I started mine at 10:00am and it was ready by 4:00pm - I had it on high for half the time and then low.

Cheesy Cornbread!

Step 2: 

Bake Cornbread!

Follow directions on the back of the package. There's many different ways to make this cornbread. There's even a recipe with green onions and sour cream or one with green chiles.

Lookin' Good!

Step 3:

After 4-6 hours, the chicken will be easy to pull 
apart with a fork. 

Add the sour cream at this time and stir.


Step 4: Time to DIG IN!

Garnish with sour cream, cheese and green onion.

Serve w/ tortilla chips and gaucamole.


  1. This looks delicious! My son loves cornbread (although we usually use Bob's Red Mill) and mangos, so this sounds like the perfect recipe for him. Thanks for sharing!


  2. I heart all things in the crockpot! Makes my life easier!! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from