Crock-pot Roasted Chicken

Ingredients:

• 1 whole chicken, skin removed
• 2 t salt
• 1 t paprika
• 1 t onion powder
• 1/2 t thyme
• 1 t italian seasoning
• 1/2 t pepper

Directions:

• Mix seasonings and rub on outside and inside of chicken.
• Cook in crockpot: high for 4 hours, low for 6-8 hours

Salsa Chicken

I found this recipe here, and made just a slight change.

Ingredients:
1 pound boneless skinless chicken breasts
1 recipe condensed cream soup
1 t gf chicken boullion
1 cup salsa
1 T taco seasoning
1/2 can black beans (rinsed and drained)

2 T chopped cilantro

2 t lime juice
1/4 c sour cream
optional: grated cheddar cheese to sprinkle on top when serving

Directions:
Place chicken, soup, boullion, and salsa in a crock pot. Sprinkle taco seasoning over everything. Cook on low for 6-8 hours. Pull the chicken out and shred, then return back to crock pot. Stir in black beans, cilantro, lime juice, and cilantro and continue cooking until everything is heated through. Serve over rice.

Crock-Pot Chicken Taco Meat

Another crock-pot chicken taco recipe:

Ingredients:

4 to 6 boneless chicken breasts
1 c Italian dressing
1 T cumin
1 T chili powder
3 garlic cloves, minced

Directions:

Put chicken in crock pot. Mix other ingredients together and pour over chicken. Cook on LOW for 4 to 5 hours. Shred chicken. Serve in corn tortillas with cheese, lettuce, tomatoes, salsa, etc.

Sarah's Notes: I love corn tortillas if they are heated in oil for 5-10 seconds (Then placed between paper towels to absorb the extra oil). They are soft and yummy, and in my opinion, this is the only way to do corn tortillas. Heating them up in the microwave doesn't do it for me.

Ham and Bean Soup

Soups seem to be fairly easy to adapt to be gluten free (or in this case, no adaptation was needed). This recipe came from Melissa, a good friend of mine.

Ingredients:

3 (15oz) cans small white beans, rinsed and drained
2 1/2 cups cubed cooked ham (about 12oz)
3 medium carrots, chopped
2 stalks celery, thinly sliced
1 large onion, chopped
1/4 tsp black pepper
2 (14.5oz) cans diced tomatoes w/basil, garlic, & herbs; undrained
2 (14oz) cans gluten free chicken broth
8 cups torn fresh kale or spinach leaves
Freshly shredded parmesan cheese (optional)

Directions:

1.  In a 5 to 6 quart slow cooker combine beans, ham, carrots, celery, onion, and pepper. Stir in undrained tomatoes and chicken broth.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Just before serving, stir in kale or spinach. If desired, sprinkle individual servings with parmesan cheese. 

Allison's Additional Notes: 

1. This makes a lot of soup. Since my kids aren't crazy about it, the last time I made it I halved the recipe. 
2. I actually skip the crock pot (mine isn't quite big enough) and let it simmer in a pot on the stove for an hour or so.

Slow-Cooked Mexican Chicken

I found this recipe on celiacfamily.com. I think it will quickly become a family favorite, as it is simple, easy, and everyone liked it. We used the chicken for tacos (corn tortillas for myself and flour for the family), topping them with shredded lettuce, cheese, salsa, sour cream, avocados, and lime juice. Celiacfamily.com also suggests using the chicken in enchiladas or on salads.

Ingredients:

1.5 – 2 lbs. boneless, skinless chicken breasts
1 (1.5 oz.) pkg taco seasoning mix (McCormick brand is gluten free)
1 c gluten free chicken broth or water
1 c salsa or picante sauce

Directions:

1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
2. Cover, and cook on low for 8 hours.
3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Pork Barbacoa

This recipe came from my sister, Sarah. It's fabulous. I used corn tortillas for myself, but everyone else used flour. I didn't make the dressing...it's delicious with it, but I chose the lazy route.

Pork Barbacoa

Place the following on a warm tortilla: pork barbacoa, lime-cilantro rice, black beans, mozzarella cheese, and creamy tomatillo dressing. Wrap and eat as a burrito, or leave open and serve with a fork.

Pork Barbacoa

2 ½ - 3 ½ lbs pork loin roast

½ cup worcestershire sauce(Lea & Perrins is gluten free)

½ tsp dried oregano

½ tsp powdered ginger

1 tsp salt

1 tsp dry chile powder

1 tsp garlic powder

2 Tb dried minced onion

1 can of red enchilada sauce (Las Palmas is gluten free)

½ cup dark brown sugar

Cook all of the ingredients except enchilada sauce and dark brown sugar in a crock pot approximately 5 hours on high. When done shred the pork. Then combine red enchilada sauce and dark brown sugar, and pour on top and mix with pork.

Lime Cilantro Rice

Cook the following ingredients according to the rice directions (substituting the water with broth):

1 cup white rice

2 cups gluten free chicken broth

½ Tb garlic powder

1 Tb minced dry onion

Pinch of salt

When rice is done add:

¼ - ½ cup fresh cilantro

½ can green enchilada sauce (La Victoria's is gluten free!)

1 Tb lime juice

Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of ½ a lime

½ cup of buttermilk (dry buttermilk mix is okay)

½ cup mayonnaise

½ cup sour cream

1 pkg. dry Ranch buttermilk dressing mix (make sure it's gluten free)

1 cup fresh cilantro (about one bunch)

6 stalks (½ bunch) green onions, w/ ends

2 cloves crushed garlic

4 tsp. sugar

5 (cross section slices) jalapeño pepper (about 1 pepper)

Pinch salt

Combine well in blender and refrigerate one hour.

Chicken Tortilla Soup

One of our absolute family favorites slightly adapted.

In crock pot add the following and cook on low for 6-8 hours:

3 to 4 chicken breasts

1 recipe cream of chicken soup

1 small can diced green chilies

1 small onion chopped

1 T Mrs Dash Southwest Chipotle seasoning blend

Take out chicken and shred. Return to crock pot then add:

1 can gluten free chicken broth

3 roma tomatoes diced

1 can black beans—drained

1 can corn or frozen corn

¼ c. sour cream

Stir until mixed and let simmer on low for 20-30 min, or until heated through. Top each bowl with tortilla chips, cheese, and a dollop of sour cream.