- 1 recipes gluten-free cream of chicken soup
- 2 c. chicken broth (make sure it’s gluten free)
- 1 tsp. poultry seasoning
- 1/4 tsp. pepper
- 1 1/2 c. brown rice
- 1 small onion, finely chopped
- 3-4 chicken breast halves, 2 1/2 – 3 lbs. (I used boneless and skinless)
In a medium sized pot prepare the cream of chicken soup. Remove from heat and whisk in the chicken broth, poultry seasoning and pepper. Grease the inside of your slow cooker and add the brown rice and onion. Pour most of the soup mixture over the rice, reserving about 1/2 cup. Place the chicken breasts on top of the rice and pour the remaining soup over the chicken. Cover and cook on low 3 /12 – 4 hours for hot crock pots. If yours is slower cooking, you will have to adjust the time or cook it on high.
Recipe from www.glutenfreehomemaker.com
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