Gluten-Free Salsa Chicken Tacos
Sometimes, you just need it easy. It doesn’t get much easier, or thriftier than this. A few pantry staples thrown in the slow cooker and left to mellow, served with varying degrees of complexity, depending on the occasion. This was one of my go-to meals when our house first went gluten free. My whole family would eat it without complaint, and were able to customize it to suit their particular wants.
This recipe started with my friend Ann, who has made a variation of this meal countless times, and I have taken it and made it my own with different variations for different occasions. These tacos are the perfect GF addition to a pot luck taco bar (with its own serving spoon of course!), or the main ingredients can be easily combined in a gallon zip-top bag and frozen to make a freezer meal to throw in the slow cooker later. This is also a great meal to prepare and bring warm to friends and family who maybe just had a baby, or a loss and don’t want to think about preparing a meal.
Play with it and make it your own- I’m excited to see what others add to it!
Let’s also talk for a minute about gluten free seasonings. There is a lot of discussion in the GF community about things that are processed with wheat, or on the same equipment, line, or facility. It can be difficult to find brands that are certified GF, but they are out there. Do what you are comfortable with. Always read your labels, and double check products even if you have used them before-ingredients change. I personally use (at the time of publication,) either the packet mixes from Trader Joes, or the Spice Islands Taco Seasoning mix from Costco. Our Gluten Free Girl has not had a reaction to either one, but use at your own discretion. If you don’t trust the mixes- you can nix it completely and still have one tasty meal, or play around with Cumin, Chili, and Garlic and Onion powder.
- 2 lbs. Boneless, Skinless Chicken Breasts
- 2 Cups Black Beans
- 2 Cups Sweet Corn
- 1 Jar Salsa verify it is GF!
- 2-3 TBSP GF Taco Seasoning verify it is GF!
- 1 Small Avocado
- 1 Block Queso Fresco or Cheese
- 1 Bag Corn Tortilla Chips
- 1 Small Jalapeno, seeded and chopped
- 1 Container Sour Cream
- 1 Bunch Fresh Cilantro
- 1 Bunch Green Onions, Chopped
- 1 Bag Corn Tortillas
- This is a dump recipe. Your chicken can go in frozen, and will still cook safely and completely.
- Layer your ingredients in your slow cooker with the chicken on the bottom, adding your black beans, corn, salsa and seasoning (if using.)
- Cook on Medium High for 4-6 hours, or if you plan to be gone a while, Low for 6-8. This recipe is super flexible.
- After your cook time is up, remove the chicken breasts and shred them with 2 forks. Alternatively, if you have a stand mixer you can make your life super easy by putting the chicken in the bowl of your stand mixer and use the paddle attachment to shred it. Turn your mixer on slowly and watch it shred your chicken to its desired consistency. Add the chicken back to your slow cooker and mix with the other ingredients. (I forgot a picture of this step- sorry!)
- Enjoy your Taco bowl with your chosen toppings. I like put my toppings on the table and let everyone pick their own, but that's entirely up to you. If you have leftovers, they keep for several days in the refrigerator, or can be put in zip-top bags and frozen for heating up later.
