Thursday, May 21, 2009

Crockpot Cream Cheese Chicken

There are a lot of different versions of this delicious recipe out there on the Internet; this is mine (based in part on recipes found on RecipeZaar and A Year of Crockpotting):


3 lbs boneless, skinless chicken pieces
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1 1/2 tsp garlic powder
1 1/2 T sugar
salt and pepper to taste
1 onion, chopped
3 garlic cloves, minced
1 lb mushrooms, sliced thick or quartered

4 T butter
4 T sweet rice flour
1 C milk
1 C chicken broth

8 oz cream cheese


Place chicken in crock pot and sprinkle with herbs and spices. Add chopped vegetables.

Melt butter in a sauce pan over medium heat and add the sweet rice flour to make a roux. Add chicken broth slowly while whisking, then add milk. Stir until thickened and smooth. It should be thick, but you may need to add a little more broth; I try to aim for the consistency of canned cream of chicken soup (well, maybe a little runnier than that!). Pour over chicken and vegetables in Crockpot, cook on high 4 - 5 hours until chicken is cooked through and can be shredded with a fork.

Add cream cheese to Crockpot and cook on high for half an hour, until cream cheese is melted. Stir to mix thoroughly and serve over gluten free pasta or rice.

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