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I just threw some skinless chicken breasts and potatoes in the crock pot. When I get home I will throw in some defrosted frozen veggies (oxymoron? I put in a can of Swanson's Natural Godness Chicken Broth to cook the chicken in. Does anyone have any suggestions on what else I could have used?. My son likes it less brothy and more gravyish. I have some Road's End Organics Golden Gravy Mix, but I didn't know if I could mix that up and put it in the crock pot to cook it all day. I thought it might burn.

Thanks for any suggestions.

Cindy

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I just threw some skinless chicken breasts and potatoes in the crock pot. When I get home I will throw in some defrosted frozen veggies (oxymoron? I put in a can of Swanson's Natural Godness Chicken Broth to cook the chicken in. Does anyone have any suggestions on what else I could have used?. My son likes it less brothy and more gravyish. I have some Road's End Organics Golden Gravy Mix, but I didn't know if I could mix that up and put it in the crock pot to cook it all day. I thought it might burn.

Thanks for any suggestions.

Cindy

It shouldn't burn if you have the pot on low all day. My dh (ex-chef) recommends a little more liquid in the am when you start out, and it should be fine.

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If you want to thicken it up, make up a little cornstarch roux and put it in about 20-30 mins before eating.

I'd probably start w/1T. - 1 1/2T. cornstarch and about 1/4 c. cold water mixed up. Make sure to mix it up and then pour it in the crockpot.

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I generally use Hormel's Herbox Vegetable broth mix, and lots of water to start 4-5 cups worth. Let that cook slow all day. Then right when I get home after its been cooking for 8 hours or so, I add some corn starch(mix into cold water first) and rice flour.

I add more flour based on how watery it still is. If it looks like its goign to way to much gravy, I will turn the crock pot on high and leave the cover off for 30 minutes or so. That really helps ruduce the extra water.

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you can mix some sweet rice flour into some of the broth in a cup and then pour it in to get a thicker sauce. just don't add too much and it'll be fine.

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I have been using potato starch to thicken stews and gravys. It works well, just don't use too much--maybe 1/2 of what you would normally do with cornstarch or flour. I have to avoid corn and I'm finding that rice is bothering me, also.

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