Cream of Chicken

Holiday Meal Prep Continued!

/ Janet Monk / 2 Comments

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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. *

 

 

 

 

 

 

Pork Chicken Quinoa

/ Janet Monk / Leave a comment

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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!

Gearing Up for Thanksgiving

/ Janet Monk / 4 Comments

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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!