I tried that cream of chicken soup substitute and the recipe came out tasty, but I do not have anything to compare it to. I don’t cook with cream of chicken soup, so I can’t tell you how it measures up.
I can, however, share the recipe I made up last night using the substitute.
Slow Cooker Chicken Yumminess
1 potato, diced
1 onion, diced
1 carrot, diced or sliced
1 stalk celery, diced, or some celery salt, which is what I used.
2 large skinless, boneless chicken breasts cut up into 1″ chunks
1 recipe Cream of Chicken Soup Substitute
1 cup chicken broth
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 cup frozen peas, thawed
Instructions:
Place the root vegetables in the bottom of your slow cooker. Place chicken on top. Pour cream of chicken soup and chicken broth over top, with herbs.
Cook on low 6-7 hours, or until chicken is cooked and veggies are tender.
Stir well, mix in peas and heat through.
Serve over noodles or biscuits. My favorite biscuit recipe comes from King Arthur flour.
Tips:
Turn off the slow cooker and let mixture cool a bit, stirring occasionally, to thicken the sauce before serving.
When you assemble the ingredients, take the peas out of the freezer and put them in the refrigerator to thaw, so they will be ready when you need them.
You can add the herbs to the cream of chicken soup substitute when you make that.
