Crockpot Cream of Chicken with Rice Soup
Thursday, January 10th, 2008
The secret to making good Chicken soup in the crockpot is in the meat. I love to use the crockpot but making it the traditional way, with the chicken on the bone, always ends up creating a stringy mess. The meat just seems to fall apart into tiny shreds. I’ve finally solved this problem with a low-fat version that tastes great. This dish is gluten and corn free, without casein, and Feingold friendly. It takes about 30 minutes to prepare and takes about 6 hours to cook.
