Gluten Free Slow Cooker Cream of Chicken Soup
(also Preservative Free)
3 Pounds Chicken Breast (I buy a 3 lb. bag of frozen chicken breast and just let it thaw in the fridge overnight)
1 stick Salted Butter
3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)
2 Teaspoons Salt
1/3 Cup Argo Gluten Free Corn Starch
Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.
For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!
4 thoughts on “Gearing Up for Thanksgiving”
This is great, I’ve just been substituting Progresso gf mushroom soup for the cream of chicken, but it just doesn’t taste as good. I can use this recipe for so many other things! Thank you !
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You’re very welcome! I’ve done that too, and you’re right, my recipes just didn’t have the flavor without the chicken soup. That’s the reason I started making my own. I was making it just one pound of chicken at a time, & that’s the recipe I put in the book. But I was using it so fast, I just had to triple the recipe.
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