Crock Pot Salsa Chicken
Came across this recipe on Facebook. It looks delicious! So I’m sharing it with a few modifications! According to Dr. David Perlmutter in his book ‘Grain Brain’ FAT is actually good for our brain! I’ve never bought low-fat products and have not had any trouble with my weight going up and down in the last five years since going gluten/wheat free! I don’t do this because it’s a fad. I do it because it’s saved my life! If you are experiencing health issues such as migraines, headaches, joint pain, foggy brain, memory loss, thyroid issues, diabetes, fibromyalgia, arthritis, weight gain, hard to lose weight, belly fat, skin issues, etc, and you are just fed up with it all and need some advice in this area contact me! Here’s Dr. David Perlmutter’s book ‘Grain Brain’
Ingredients
  • 4leave Chicken breasts boneless with skin on (I ask my butcher to cut the bone out andthe skin on! Not only does that add more flavorcontrary to what we’ve been told for years, the fat is actually good for us! ) According to Dr. David Perlmutter author of ‘Grain Brain’, we’ve been told a BIG FAT lie!
  • 1cup salsahomemade or purchased (I use a gluten-free salsa from HEB)
  • 1cup petite diced canned tomatoes
  • Instead of the Taco seasoning which have gluten/wheatpreservatives, natural flavors which usually mean gluten, I use my own seasonings that I have on hand –
  • 1teaspoon Cumingarlic seasoning, Cheyenne, onion seasoning, kosher salt, pepper and/or garlic pepper. (use a package of taco seasoning if you’re not concerning about wheat/gluten, natural flavors, preservatives, etc.)
  • 1cup onionsdiced fine
  • 1/2cup celery diced fine
  • 1/2cup carrotsshredded
  • 3 tbsp. sour cream
  • 1cup onionsdiced fine
  • 1/2cup celery diced fine
  • 1/2cup carrotsshredded
  • 3 tbsp. sour cream
Instructions
  1. Place the chicken in a slow cooker. Sprinkle the seasonings over the meat then layer the vegetables and salsa on top. Pour a half cup water (I use gluten-free Pacific chicken broth) over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F.
  2. When ready to serve, break up the chicken with two forks then stir in the sour cream. Sprinkle with some green onions
Recipe Notes

Makes eight 1 cup servings.

**I’m going to make this recipe too in The Pampered Chef Deep Covered Baker which can be used in the microwave or oven!  It’s like a crockpot on steroids!  Like a ‘Magic Wonder Pot’!   Item# 2537  This is one of the February host specials!  $44.60 for the Baker and Salad Chopper!   The Cover Baker regular price is $85.00!!  Find out below how to get it at this big discount! 

 

Enjoy the Journey!

Sue

PS – when looking for quality essentials to make it easier, quick and fun in your kitchen visit – 
GlutenFreeLady Chef, There’s a super easy way to get FREE, half price and discounted products too!  Ask me about setting up an online Facebook Foodie show for you!  I set it up and you invite your friends to shop right online and you reap all the bennies!  Contact me for details!  sueseward@gmail.com or call 512-557-7523

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