Salsa Crockpot Chicken (gluten free)
Heidi Monson
This has become a sports team favorite. I often make this ahead of time and freeze it to take on soccer trips with my daughter(s) teams. For my family, I make enough for two days. It is one of the only things we will eat "leftover." Warm it on low in the microwave and add fresh cheese, sour cream and avocados. Since I am gluten free, I eat mine with GF chips, but my family loves theirs in a flour tortilla.
4 boneless skinless chicken breasts
1 cup salsa (I like Jack's brand from Costco)
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 can pineapple tidbits or crushed, drained
Put all ingredients in crockpot and cook on high for 5 hours. Shred chicken with 2 forks. Serve on flour tortillas or with corn chips, or gluten free chips.
Top with:
sour cream
avocado
shredded cheese
This has become a sports team favorite. I often make this ahead of time and freeze it to take on soccer trips with my daughter(s) teams. For my family, I make enough for two days. It is one of the only things we will eat "leftover." Warm it on low in the microwave and add fresh cheese, sour cream and avocados. Since I am gluten free, I eat mine with GF chips, but my family loves theirs in a flour tortilla.
4 boneless skinless chicken breasts
1 cup salsa (I like Jack's brand from Costco)
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 can pineapple tidbits or crushed, drained
Put all ingredients in crockpot and cook on high for 5 hours. Shred chicken with 2 forks. Serve on flour tortillas or with corn chips, or gluten free chips.
Top with:
sour cream
avocado
shredded cheese
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