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!
Thanks to Pacific Foods, it was to transition this dish to GLUTEN-FREE with their gluten-free cream of mushroom soup and gluten-free chicken broth.
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 made my version of Cream of Mushroom Chicken:
Cook 7 hours on LOW
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
1/4 C. of chopped red onion (I sauted these in butter along w/ the can of mushrooms)
1 Small can of Mushrooms (drained)
1 block of cream cheese
Salt and Pepper as desired
Stir every once in a while to incorporate the cream cheese.
We served the dish with brown rice. It would be great over gluten-free pasta as well!
Cream of Mushroom Crockpot Chicken
And left-overs for my husband to take to work today - it's a win, win!
Let me know if you try it and what you think!