Two years ago, we learned that my middle son is allergic to gluten and dairy. He has only become more sensitive as time has passed. Thus, a dietary change was necessary. When I first started cooking gluten-free/dairy-free (gf/df) meals it was overwhelming! There were millions of recipes out there that catered to one allergy or another, but rarely both AND most seemed to think I would enjoy hours of cooking and baking from scratch with strange new ingredients (that I had no clue how to even find). I am no culinary genius and with 4 very active children (three of whom could melt down at any moment) I needed recipes that were fast, easy and I could walk away from in a crisis and come back knowing they’d still be edible. I’m happy to say that I’ve found ways to modify recipes to suit our family and cooking is much less stressful now (although baking still makes me cry). I thought I’d share some of my more successful recipes in a “picky-eaters-home.”
Crockpot Taco Chicken
2-3 lbs boneless, skinless chicken breasts
1 ½ Cup chicken stock
1 heaping handful (each) chopped onion and chopped bell pepper
1 packet taco seasoning (I used Ortega but check the ingredients for milk/wheat)
Place the chicken breasts in the crockpot. Mix the chicken stock and taco seasoning together and pour over the chicken.
Sprinkle the onions and peppers over the top. Cover and cook on High for 6 hours. When cooked through, use two long tined forks to
pull apart the chicken. Serve over rice or inside corn tortillas…whatever you like!
It is seriously that easy! My kids hate onions and aren’t big fans of peppers, but those ingredients are broken down while cooking, so they didn’t even notice what they were eating. I use sweet onions and red and yellow peppers to add a little color. Have fun with it, play with it, change it to suit your tastes! The great thing is that you only spend 10 minutes prepping and the crockpot does the rest for you. Hooray for lazy cooking!