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.