Inspired by one of Stephanie's Crockpot recipes:
1 1/2 C brown rice
1 1/2 C chicken broth
1 1/2 C milk, divided (any type)
3/4 C gluten-free all purpose flour mix (your choice)
1 onion, diced
8 oz sliced mushrooms
3-4 chicken breast halves or equivalent parts
1 pkg Lipton Onion Soup Mix (it's gluten free!)
Use a 4-quart or larger Crockpot for this recipe.
Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.
Spray the inside of the Crockpot with cooking spray.
Add the rice to the Crockpot. Chop up the onion, and add it with the mushrooms. Lay the chicken pieces on top. Sprinkle the Lipton Onion Soup Mix over the chicken pieces, then pour your broth, flour, and milk mixture over all. (Actually, I was thinking about this....I did it this way when I used to make this recipe in the oven, but for a crockpot, you might want to pour the liquid on first, then sprinkle the dry onion soup mix over.)
Cover and cook on high for 4 hours, or low for about 8.
When you take the lid off of the Crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, turn to high and keep the lid off for about 15 minutes. The liquid should absorb quickly. This recipe is casein free if you use rice or soy or almond milk instead of regular cow's milk.