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April 21, 2011 By imaceliac Leave a Comment

Mexican Slow Cooker Chicken

The advantages of a slow cooker are numerous!  
First- throw everything in there and don’t worry about it for HOURS.
Second- after a long day of work, dinner is ready when you get home.
Third – there are SO many options!

Whenever I make this recipe it varies slightly by what is in my pantry but here are the nuts and bolts of it.  It really is a Gluten Free meal without having to make any substitutions, which is always nice.   Just make sure you read the labels and you’ll be fine.  There are also lots of options as to how to eat it.

What You Need:
– 2 large frozen chicken breasts
– 1 can corn, drained
– 1 can beans, drained
– 1 16oz can salsa
– 4oz cream cheese

How to Make It:

Put the first four ingredients in the slow cooker at lunch time on low (yes the frozen chicken too!).  When you get home from work pull the chicken out and use forks to pull it apart.  Put it back in the slow cooker with the cream cheese.  Let cook on high for 20 minutes while everyone gets settled in after the long day.

Serve with rice or tortilla chips or corn tortillas or corn pasta or just eat it straight!

The Toddler ate hers with rice while the adults used Utz Tortillas Chips – A Gluten Free Food!

This makes a good amount of food so we had leftovers for lunch the next day too!

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Filed Under: gluten free, Gluten Free recipes, Main Dishes, Slow Cooker

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