Our Favorite Crock-Pot Chicken Chowder

While this meal is best made in the late Fall or Wintertime, I made it last week (despite 90-degree temps) because it is just that good. Seriously, if you are looking for a gluten-free crowd-pleasing dinner, THIS IS IT. 

One of the best parts is that once all the ingredients are tossed in the crock-pot you can walk away and return to dinner! Bonus? This also improves with age and tastes better used a couple of days after cooking! 

What you need: 

3 cups of cooked white rice

2 cooked and chopped chicken breasts (or more, if you really like chicken)

half an 8 ounce can of chopped tomatoes and green chilis (drained)

2 8 ounce cans of cream of chicken soup

half a medium onion, finely chopped

chicken stock (approx. 4 cups)

Salt and pepper to taste

2 cups of grated cheddar cheese

To make: 

Mix the first 5 ingredients together well in the crock-pot. Add your chicken stock until you have a thick soup consistency (don't make it too thin). 

Cook in the crock-pot on low for 3-4 hours (until heated through). Add S+P and cheese. Allow cheese to thoroughly melt and serve hot.

Delicious served with some crusty bread!