I went through all of my supplies and list that I start every year before the Holidays and found I was running low and missing a few items. So my Mom and I made our last trip to the Grocery store before Thanksgiving. It was crazy, but we did get what we needed. One of the items I was running low on was my Cream of Chicken Soup. I’m down to one container in the freezer, so I got the supplies I needed to make another batch.
Gluten Free Slow Cooker Cream of Chicken Soup
I Use this for Stuffing, Chicken and Dumplings, Green Bean Casserole, etc.
3 Pounds Chicken Breast (I buy a 3 lb. bag of additive free frozen chicken breast and just let it thaw in the fridge overnight)
1 stick Salted Butter
3 – 14.5 oz. Cans 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!
*Please note if you buy chicken that already has broth added, this adds salt and sodium to your soup and can possibly be too salty. *
Still have Turkey leftovers? Try these easy
Turkey Taquitos !
2 Cups cooked shredded Turkey
1 1/2 Cups Freshly Grated Cheddar Cheese
2-3 chopped Jalapeño Peppers
6-7 Gluten Free Flour Tortillas
About 1 to 1 1/2 cups oil ( enough to fill a skillet to about one inch deep)
Heat oil in cast iron skillet. Add meat, cheese, and peppers to the edge of the tortilla closest to you. Make sure you don’t fill all the way to open ends. Start rolling up tortilla, then when you get to the edge dip your fingers in cold water and wet the edge to seal the seam. Place filled tortilla in hot oil, seam side down and fry until crisp on bottom side, then turn and fry other side. Remove and drain on paper towels. Serve with Gluten Free Salsa and Cheese. Enjoy!
Fajita seasoning is not just for fajitas anymore! Try this new recipe, and you will agree!
Garlic Onion Crockpot Chicken
3 Tablespoons minced Garlic
1 Large Onion Chopped
2 Pounds additive free Chicken Breasts
1 – 14.5 oz. Can of additive free Chicken Broth (I used Swanson’s)
1- 1.12oz. Package Gluten Free Fajita seasoning (I used McCormick)
2 Tablespoons Gluten Free Soy Sauce
Add garlic, chopped onion, and chicken to crock pot. In medium size bowl whisk together fajita seasoning, chicken broth, and soy sauce together and pour over chicken. Set crock pot on high for 4-6 hours or low for 6-8 hours. I leave the chicken breast whole until they are cooked through then they are easier to slice or shred. When done serve over Gluten Free pasta or rice. Garnish: Chopped Fresh Green onions and your favorite Cheese.
Duck Kabobs, Party Food!
3-4 Large Duck Breast (or Chicken Breast)
1/2 of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce
1/2 Tablespoon pure Garlic Powder
2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)
1 Medium Onion
1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)
Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!
Variations: You may want to use chicken or pork.
You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!
Cajun Squash Sauce
1 Tablespoon minced Garlic
2 Teaspoons additive free Paprika
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Fresh chopped Oregano Leaves
3 Cups puréed Yellow Squash
1 – 14.5 oz. can 100% Chicken Broth
1 Teaspoon Salt ( If you are watching your salt intake just use less salt )
In food processor add all ingredients except broth and salt. Blend until smooth. ( the oregano leaves will not completely blend, but that’s fine.) Add broth and salt, blend again. (if you are going to freeze sauce, do not add salt) Pour sauce into medium sauce pan and heat to boiling. Or pour over chicken, pork or beef to bake. I like to pour it over left over grilled chicken.
Chicken & Fruit Salad
(or you can use Turkey)
2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)
1/3 Cup finely chopped red onion
1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling
1 to 1 ¼ Cups quartered and sliced seedless grapes
2/3 Cup chopped pecans
2/3 Cup Gluten Free mayonnaise ( I use Helmans Real mayo)
In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!
Gluten Free (Crock Pot) Pork Chicken Quinoa
2 pork chops, washed and cut into cubes (you can add the bones if you wish, I cut off the fat though)
1 container frozen Cream of Chicken Soup ( see recipe in main dishes)I put this in the microwave for about 30 -35 seconds, just to thaw it enough to pour into crockpot.
1 small 12 oz. package of baby carrots (washed and drained)
1 medium Onion chopped fine
3 Large Cloves Crushed Garlic or ( 3 heaping teaspoons of prepared Gluten free crushed garlic, in the jar)
1 – 11oz. can of Gluten Free Mexicorn ( I used Green Giant)
3 ½ Cups water
½ Cup Red Quinoa ( Ancient Grains)
1 Teaspoon Salt ( you can adjust the salt to your taste)
½ Teaspoon Additive Free Paprika
Optional- 1 chopped jalapeno
Place all ingredients in crock pot or slow cooker and set on high for 4-6 hours or on low for 6-8 hours. This is good to serve with Gluten Free corn bread. Hope you enjoy!