In our house, only 2 of us must eat gluten free. So with the split diets we try to come up with meals that are naturally gluten free.  It is not always easy but we make it work. One of the things we do to help with the grain factor is eating more rice.  One of our favorite, naturally gluten free, rice dish is the Slow Cooker Italian Chicken. The only thing you really have to watch for gluten in is the Italian Dressing and the Cream of Chicken Soup. I will include a Cream of Chicken Soup recipe as well.  Otherwise this is a flavorful meal for everyone to enjoy! I use a 4 in 1 pressure cooker but I will include both methods for those using a slow cooker. 

Cream of Chicken Soup:

  • 1 cup milk
  • 1 package of HerbOx Chicken Flavoring
  • 7 tsp corn starch

Mix ingredients in a small sauce pan. Heat over medium heat while stirring frequently, once soup is thickened it is ready! chicken Ingredients for Slow Cooker Italian Chicken:

  • 4-5 boneless skinless chicken breast cut into 1 inch pieces 
  • 3/4 cup Italian Salad Dressing (I use Kraft Zesty Italian)
  • 1 8oz package of cream cheese
  • 1 can of cream of chicken soup (or use the above recipe)
  • Noodles or rice (if you use noodles Barilla makes an amazing gluten free noodle or Ancient Harvest Quinoa works too!)

For the pressure cooker– using the brown setting cook the chicken until tender (but not golden- it will cook more in the pressure setting) and add in the salad dressing. 

In a bowl- mix together the cream cheese and the cream of chicken soup until it is no longer lumpy then add it to the pressure cooker. Mix it all together. 

Set the pressure cooker to high for about 1 hour. Once that is up you can switch it to the slow cook for another hour (should be creamy and chicken should be cooked)

For a slow cooker: mix in chicken (uncooked) and salad dressing, cover and cook on low for 3 hours. Add the Soup and cream cheese mixture and add to chicken. Cook for 1-3 hours longer (chicken juice should come out clear).

When ready cook your rice or noodles. Serve the chicken mixture over that and then top with some mozzarella cheese. 

We normally pair this with a simple salad but I am sure other veggies would work! I hope you enjoy it! 

Kandi Slocum

Kandi is a mother of 2 who works full time at a school as a paraprofessional. Back in May 2011 she learned that she and her daughter are Gluten Intolerant. This changed everything for their family. One thing she kept hearing was that eating gluten free was expensive and she kept finding that the foods were just that. But determined to keep her grocery budget she set forth finding ways to alter family favorites to be safe for the two of them but yet taste good for her husband and son. In December while her husband was away training for his new job in law enforcement she started Gluten Free for Jen, in honor of her daughter. It is here she shares information about being Gluten Free, Celiac Disease, Gluten Intolerance and recommends products and recipes for all to enjoy!