Post by Loupy on Apr 30, 2017 22:46:52 GMT -7
CHICKEN & BROWN RICE (SLOW COOKER)
Author: Linda Etherton @ glutenfreehomemaker.com/
This slow cooker chicken and brown rice uses homemade gluten-free cream of chicken soup and is flavored with real onion and herbs instead of onion soup mix. It’s an easy way to cook brown rice and the chicken turns out very tender.
I used poultry seasoning, but feel free to try different seasoning that appeals to you. It’s very difficult to give cooking instructions for slow cooker recipes because depending on the age, brand, and size of your slow cooker the cooking time and temperature will vary. If you have cooked chicken in your cooker before, you should have an idea of how long it needs to cook at a given setting.
Serves: 6
INGREDIENTS
1 recipe gluten-free cream of chicken soup
2 cups chicken broth (make sure it’s gluten free)
1 teaspoon poultry seasoning
¼ teaspoon pepper
1½ cup brown rice
1 small onion, finely chopped (or 1 Tablespoon granulated onion)
3-4 chicken breast halves, 2½ – 3 pounds (I used boneless and skinless)
INSTRUCTIONS
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 ½ cup.
Place the chicken breasts on top of the rice and pour the remaining soup over the chicken.
Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
CREAM SOUPS RECIPE
Author: Linda Etherton
INGREDIENTS
1 cup cold milk (or milk substitute)
3 Tablespoons sweet rice flour or white rice flour or 2 Tablespoons cornstarch or tapioca starch
1 Tablespoon butter, margarine, or olive oil
1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
½ teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste
INSTRUCTIONS
In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
NOTES
Variations: Add ½ cup chopped chicken, cooked or canned mushrooms, or cooked celery.
You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
Author: Linda Etherton @ glutenfreehomemaker.com/
This slow cooker chicken and brown rice uses homemade gluten-free cream of chicken soup and is flavored with real onion and herbs instead of onion soup mix. It’s an easy way to cook brown rice and the chicken turns out very tender.
I used poultry seasoning, but feel free to try different seasoning that appeals to you. It’s very difficult to give cooking instructions for slow cooker recipes because depending on the age, brand, and size of your slow cooker the cooking time and temperature will vary. If you have cooked chicken in your cooker before, you should have an idea of how long it needs to cook at a given setting.
Serves: 6
INGREDIENTS
1 recipe gluten-free cream of chicken soup
2 cups chicken broth (make sure it’s gluten free)
1 teaspoon poultry seasoning
¼ teaspoon pepper
1½ cup brown rice
1 small onion, finely chopped (or 1 Tablespoon granulated onion)
3-4 chicken breast halves, 2½ – 3 pounds (I used boneless and skinless)
INSTRUCTIONS
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 ½ cup.
Place the chicken breasts on top of the rice and pour the remaining soup over the chicken.
Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
CREAM SOUPS RECIPE
Author: Linda Etherton
INGREDIENTS
1 cup cold milk (or milk substitute)
3 Tablespoons sweet rice flour or white rice flour or 2 Tablespoons cornstarch or tapioca starch
1 Tablespoon butter, margarine, or olive oil
1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
½ teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste
INSTRUCTIONS
In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
Add the remaining ingredients and heat to a boil while whisking frequently.
Reduce heat and simmer about a minute until thickened.
Use this soup in recipes in place of one can of creamed soup.
NOTES
Variations: Add ½ cup chopped chicken, cooked or canned mushrooms, or cooked celery.
You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
