We may earn money or products from the companies mentioned in this post.
Make this gluten, dairy-free Tex-Mex Chicken in a Crockpot!
Think that crockpot recipes are only for fall? Think again! Crockpot meals are great in the summer. A one-pot meal means minimal dishes to clean and a crockpot won’t heat up the kitchen. In fact, my family always brings one when we go camping. Put the ingredients in, head for the beach, come back to a nice hot meal.
I have an arsenal of gluten and dairy free favorites so that our whole family can enjoy the same meal. Crockpot Tex-Mex chicken is a family favorite!
Use boneless skinless chicken breasts or thighs, whatever you’ve got on hand. As far as taco seasoning, I haven’t been able to find both a gluten and dairy free pre-packaged taco seasoning. So, I make my own and store it in a mason jar.
Certainly, if there’s a gluten/dairy free option that you like, feel free to substitute a commercial taco seasoning.
It’s simple to make – just put the chicken in the crock pot and sprinkle the seasoning over it; toss it around until almost all of it is coating the chicken (about 3 TBSP).
Add black beans, corn and tomatoes. We like the low sodium version black beans, rinsed and drained. Any canned tomatoes with green chilies will work. Use frozen corn. If using canned corn, drain first. This recipe will make about 4 servings.
We serve over white rice. It also goes great with cornbread. A little shredded Daiya cheese and chopped green onion finish this dish nicely.
For easy clean up, use a crockpot liner.
Use gluten, dairy-free ingredients
1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
2 TBSP taco seasoning
1 cup salsa (fresh or jar)
1 can (10 oz.) Mild Diced Tomatoes with Green Chilies
1 can low sodium black beans, rinsed and drained
1 cup frozen corn
Cooked white rice
Shredded Daiya cheese (We like Classic Blend)
Add the chicken to the crock pot; sprinkle with 3 TBSP taco seasoning. Toss until most of the seasoning is coating the chicken.
Add the salsa, Rotel tomatoes, black beans and corn and mix well.
Set the crockpot on low and cook for about 7-8 hours or on high for 4-5 hours.
Serve over cooked white rice.