Gluten-Free Crockpot Chicken Recipe for Hectic Weeknights

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Gluten-Free Crockpot Chicken with Beans and Corn

If your family is anything like ours, you are constantly looking for new crockpot recipes for those busy weeknights. As I write this article, it is also mid-May so end of year school activities are in full swing! Time, creativity, and energy are all probably running low. This gluten-free crockpot chicken recipe is super easy to throw together and might just become a regular dinner meal!

Gluten-Free Crockpot Chicken Recipe 

Of course, the star of the show in this gluten-free crockpot recipe is the chicken. Chicken is a great source of lean protein. It is also widely accepted by most kids! That’s a parent win-win!

I tend to use chicken breast for this recipe, but you can make it with leg or thigh meat as well. I would just encourage you to stick to skinless and boneless chicken so you can easily shred and serve once it’s cooked. 

Sneak In Those Veggies, Well Sort Of

You must be wondering what kind of dietitian would call beans, corn, and salsa vegetables? I know, I know, these are hardly what we consider when we think of vegetables! But let’s look at why these ingredients pack such a nutrition punch.


Picture of different types of beans.

When working with families I encourage them to incorporate more beans in their cooking for several reasons:

  • They are inexpensive! This is a big deal especially now as grocery bills have skyrocketed. Adding beans to your meals is a good way to save a little money as you can cut back on more expensive protein ingredients.
  • They are full of vitamins! Beans contain Vitamins B1, B6, and B9 – which are great for metabolizing food, brain development, red blood cell formation, and heart, muscle, brain, and nervous system function. They also contain Vitamins K and E, which are important for bone health and immune function.
  • They also contain several minerals! Magnesium, Phosphorous, Potassium, Zinc, Copper, Selenium, Manganese, and IRON! Iron is definitely the superhero here, as many people with celiac disease are iron-deficient. Iron is crucial for making hemoglobin, the protein in red blood cells that carries oxygen throughout the body. 
  • They provide a great source of protein! Beans are a great source of vegetarian protein. One half cup of beans is equal to the amount of protein in one ounce of animal protein.
  • They are full of fiber! Fiber is good for digestion and keeping things moving, if you know what I mean. We know constipation can often go hand-in-hand with celiac disease, so eating enough fiber is important.  

As you can see, beans contain many of the same benefits you get from eating vegetables. So of you have a kiddo who has a hard time with vegetables, beans are a great way to get in those nutrients!

For this recipe, I like to use black beans, but you can use pinto beans or white beans if that is what your family prefers.


Picture of corn on the cob and corn in a bowl.

While I tend to categorize corn as a carbohydrate, some call it a starchy vegetable. Regardless of what you call it, there are many nutrition benefits to eating corn.

  • Vitamins: Corn gets it’s yellow color from the carotenoids in Vitamin A, which are important for eye health. It also has Vitamins B1, B3, B5, and B9. The B Vitamins are necessary for metabolism, nerve function, and red blood cell formation. Corn also contains the powerhouse antioxidant Vitamin C, which is essential for supporting the immune system and protecting our cells from damage.
  • Minerals: Corn contains Magnesium and Potassium, both of which are essential minerals for muscle function. Magnesium, along with Phosphorous, are also needed for the formation of bones and teeth. 
  • Dietary Fiber: As mentioned with beans, dietary fiber helps with keeping bowel movements regular.


Picture of salsa.

Salsa’s main ingredient is the tomato, so this one truly is a veggie-based condiment! A couple of the main nutritional benefits of salsa are:

  • Antioxidants: Tomatoes are rich in Vitamin C and lycopene which are known antioxidants. 
  • Vitamins and Minerals: Salsa is also rich in Vitamins A and K, Potassium, and Magnesium. 

Salsa also contains dietary fiber and a high water content, so it’s helpful for digestion as well!

Why I Love Using A Crockpot

Easy Peasy 

Who doesn’t want to come home to dinner ready to go? Cleary this is probably everyone’s #1 reason for even owning a crockpot or slow cooker! I honestly can’t imagine my life without one. In fact I have a few! I own several different sizes for different purposes. The one that does the heavy weeknight lifting is my 8-quart Crock-Pot (As an Amazon Associate I earn from qualifying purchases). 

Set it and Forget it!

I love that I can prep it the night before, if needed, to truly set it and forget it in the morning! Even if you do your meal prep quickly before work, you just toss in the ingredients, set your heat level, set your cook time, and go.

Woman adding ingredients to a crockpot.

Less Dishes to Wash

This is my husband’s favorite part about the crockpot! Since he is typically on dish duty, he loves that there is only one major dish to wash and not several. Also handy on those busy weeknights!

How to Serve

This recipe has a few different ways you can serve it. Our family typically chooses to top it with a little cheese, sour cream, and avocado, and eat with tortilla chips. You can also use it as a taco filling, adding your favorite Mexican-style toppings, or make it into a burrito. And you want to get in your greens with dinner, use it as a salad topper! Add chopped avocado and crush some tortilla chips on top for added nutrition and a crunch!


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Gluten-Free Crockpot Chicken with Beans and Corn

Prep Time5 minutes
Cook Time6 hours
Course: Main Course
Cuisine: American, Mexican
Keyword: beans, chicken, crockpot, gluten free, salsa, slow cooker
Servings: 6


  • Crockpot (at least 6 quarts)
  • can opener
  • strainer
  • measuring spoons


  • 1 lb chicken breast, skinless and boneless
  • 1 can black beans, drained and rinsed
  • 8 oz frozen corn
  • 16 oz salsa (use a chunkier salsa for best results)
  • 1 tsp cumin
  • 1 tbsp taco seasoning (we use McCormick, which is gluten free)
  • Mexican cheese, shredded (optional for topping)
  • sour cream (optional for topping)
  • avocado slices (optional for topping)
  • tortilla chips, tostadas, tortillas, or salad (choose 1 for serving)


  • Place the chicken breast in the bottom of the slow cooker, and sprinkle the cumin and taco seasoning over it.
  • Strain and rinse the black beans and add to the crockpot.
  • Add the frozen corn and top it all with the jar of salsa.
  • Set your crock pot on low for 6-8 hours, or high for 4 hours.
  • When done, shred the chicken with 2 forks and serve! (Serving suggestions below)


There are many ways you can choose to serve this dinner, which is a nice to meet different food preferences in the house, too!
Tips for serving:
  • Scoop with tortilla chips
  • Use as a taco or burrito filling
  • Use as a tostada topping
  • Serve on a bed of salad greens 
  • Top with your favorite Mexican-style condiments! We love sour cream, avocado and shredded cheese.

About the Author

Dru Rosales

Dru Rosales, MS, RD, LD is a Registered and Licensed Dietitian. She specializes in helping busy families understand how to go gluten-free with a school-age child while still making sure that they are providing the right nutrition foundation. She also has a strong background in eating disorders, weight management, and sports nutrition, and brings mindfulness and an intuitive eating approach to all she does. Dru received her Bachelor’s Degree in Kinesiology from the University of Southern California and her Master’s Degree in Nutritional Science from California State University, Los Angeles.

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