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:

Combine EVERYTHING!

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.





Masterpiece!




Step 4: Time to DIG IN!

Garnish with sour cream, cheese and green onion.

Serve w/ tortilla chips and gaucamole.


4 comments:

  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!

    Kathleen@CeliacBaby!

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  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 vegetarianmamma.com

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