Slow Cooker Chicken with Rosemary, Apples and Onions

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I am gluten and lactose intolerant--difficult but not impossible to overcome. My question is about the canned soups mentioned (cream of celery & mushroom. I haven't tasted my attempt yet (still cooking but used coconut milk as my 'cream of'' ingredient. What else could I add that would replace the seasonings in these canned soups? Oh, also, I cannot have corn, so anything with corn starch, corn syrup, etc is out, which is most all processed foods. This is all new to me and I have a family with 3 hungry boys...just trying to make it work for all of us. Any suggestions would be great. Thanks.

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after reading 20-25 reviews, I cannot wait to try this and won't be afraid to improvise also. sound like all good tips.

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So easy and with a few additions it was a wonderful dinner to have waiting. I read the other reviews and I made the following changes. I used a whole can of cream of mushroom soup and a whole can of cream of celery soup, only 1/2 cup chicken stock, 1/2 teaspoon grated fresh lemon rind, 1/4 teaspoon crushed red pepper and added 6 carrots cut into 2 inch chunks. My apples did not disintegrate, I used Pink Lady apples-what I had on hand. I cut them in fairly large slices. I served with small boiled red potatoes, it would be good served over wide egg noodles too..

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I made this recipe exactly to specs except for the onions. I used a sweet onion along with Granny Smith apples and it really turned out delicious. My family really loved it. I peeled the apples and they did get mushy but I believe that is the whole point, that they are just used for flavor and boy do they deliver the flavor. The whole dish really came together for me and I will be doing this one in my rotation a lot from now on. Very easy to do and very very tasty. Loved it!

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I'm glad I read other reviews too - I always learn alot of good tips. I added diced red potatoes, carrots and celery, and the crushed red pepper, but stayed with 1 can of Cream of Chicken soup and about 3 cups of Chicken Broth. I know... too much broth!! It turned out to be soup! But its still really good, especially served over brown rice. BTW I only cooked it on the High setting of my crock pot for 2 hours, and that was plenty of time to cook everything through. In fact, this way I still had some consistency in the apples. When served over the rice it isn't too soupy (but I still ate it with a spoon!.

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Holy cow! I found the recipe, then set about reading others' reviews. I'm thankful that I did; I made some changes and it is FAR from bland, or "blah"...!
I cut the broth in half, added a can of cream of mushroom, some carrots, garlic, crushed red pepper, lemon peel, sea salt... and was generous with the rosemary! I served it over smashed red potatoes (w/butter, garlic and parsley in them..... wow. Nobody was disappointed! I would most definitely make this again!

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I did take most of the previous suggestions, it turned out good, and differnt.

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Great taste. Next time I'll add celery, potatoes and carrots. I added a touch of Thyme and Sage. MacIntosh apples disintegrated, which was fine.

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This was super easy recipe that you can modify to your tastes. Very flexible. Made the following changes: 1 Added 1 can cream of mushroom and 1 can of cream of celery 2 Cut the broth to 1/2 cup 3 Added thyme with the rosemary 4 Used cooking apples with skins on. Though the apples still disintegrated - will peel them next time. 5 Made with pork - would be just as good with chicken.

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This is the easiest, classy recipe ever! It is also great if you cut up red potatoes and put them in the bottom (instead of serving with rice.