I haven't yet worked out how to convert this, but I wanted to post it here in case either of you have figured out how to make GF versions of the soups.
This is a recipe from my Granny. I'm guessing the cans run about 6 or 8 ounces...
CROCKPOT CHICKEN AND DRESSING
1 CAN CHICKEN SOUP
1 CAN CELERY SOUP
1 CAN MUSHROOM SOUP
2 CANS CHICKEN BROTH
1 8" ROUND/SQUARE CORN BREAD (CRUMBLED)
6 SLICES OF BREAD TOASTED (CRUMBLED)
4 EGGS (BEATEN)
4 EGGS (BOILED AND CHOPPED)
4 LARGE CHICKEN BREASTS (COOKED AND CHOPPED IN BITE SIZE PIECES)
TAKE CRUMBLED CORN BREAD AND CRUMBLED BREAD SLICES AND MIX TOGETHER
ADD THE THREE (SMALL) CANS OF SOUP AND 4 BEATEN EGGS AND MIX TOGETHER
WITH THE SOUP. ADD BOILED AND CHOPPED EGGS AND CHICKEN AND MIX TOGETHER.
ADD THE CHICKEN BROTH. IT MAY NOT TAKE ALL OF THE BROTH. MAKE SURE YOUR MIXTURE IS
MOIST. PLACE IN A BROCK POT AND COOK ON LOW FOR 2-4 HOURS OR UNTIL DONE.
PLACE IN A BAKING PAN AND BAKE IN AN OVEN AT 350 DEGREES FOR 45 MINUTES TO ONE HOUR.