My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Saturday, August 24, 2013

Egg Free, Dairy Free Crock Pot Mexican Chicken

This is another great crock pot meal. 4 pounds of chicken makes a lot of this casserole. However, it does freeze really well. You can easily reduce the chicken to 2 pounds if you desire. The top picture was taken before I shredded the chicken. This works great if you don't want to bother shredding the chicken. You will notice that there is more liquid if you use it this way. The middle and bottom pictures are with the shredded chicken and served the next day. We liked it much better shredded, which also makes a great taco filling.

Crock Pot Mexican Chicken

2-4 lbs boneless skinless chicken breasts, cut into large chunks
24 oz jar salsa
15.5 oz can kidney, black or pinto beans
1 can corn
Combine all of the ingredients in the crock pot, pressing the chicken into the mixture as much as possible. Cover then cook on low for 6-8 hours or until the chicken is cooked through and tender. Shred the chicken then return it to the crock pot. Mix thoroughly then serve.
*  Great as a casserole or taco filling.
*  The meal freezes very well both ways.

1 comment:

  1. You can also add a cup of chicken broth and a cup of minute rice to this for mexican casserole. Just add the rice in about 5 or 10 minutes before serving or it gets mushy!