Tuesday, September 17, 2013

Gluten-Free Slow Cooker Cream of Mushroom Chicken

I made this delicious one pot meal last night and it turned out fabulous.  I was very pleased with the results because I wasn't sure how it was going to turn out.  We know that cream of mushroom soup has gluten and we know that chicken broth can have it as well. So finding GLUTEN-FREE Cream of Mushroom soup and GLUTEN-FREE broth is key! Which I found!

I also have my own special ingredient - Rosemary. I love the aroma of Rosemary in the house all day! 
So let me show you how I make my version of Cream of Mushroom Chicken:


Slow Cooker
Cook 7 hours on LOW

Ingredients:

In your slow cooker, add the following
and cook on LOW for 5 hours:

3 Chicken Boneless Chicken Breasts
1/2 C. Pacific Chicken Broth
1 Box Pacific Cream of Mushroom
1/4 C. water
1 tsp. Rosemary

Add these ingredients for last 2 hours
of cooking:

1/4 C. of chopped red onion 
1 C. of Baby Portabella Mushrooms (sliced) 
(saute the onions and mushrooms to soften before adding to slow cooker)
1 block of cream cheese
Salt and Pepper as desired

Stir every once in a while to incorporate the cream cheese. 

Serve over white or brown rice. It would be great over gluten-free pasta as well!

And left-overs for my husband to take to work today - it's a win, win! 

ENJOY!

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