Ingredients
4 frozen boneless skinless chicken breasts
Garlic salt to taste
2 tablespoons Italian seasoning
1 tablespoon dried basil
1 clove garlic
1 (14 oz.) can coconut milk, full fat
1 (14 oz.) can diced tomatoes and juice
1 cup chicken broth
Sea salt and pepper to taste
Directions
Put all the ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken. Set crock-pot on warm until ready to serve.
Serves 6
MY NOTES: I prefer to dice the chicken instead of shredding it, so I've found that 4-5 hours is plenty of time to cook this soup. I remove the chicken from the crock-pot, dice it, and add it back in. I don't use garlic salt, so I increase the amount of fresh garlic. I also use more chicken broth depending on the amount of juice in the diced tomatoes. This recipe is highly customizable, so play with it until it suits your taste!
Source: Everyday Paleo
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