This recipe is one that I am very excited about. I found it on River North Paleo Girl. It is creamy and rich, without being unhealthy! I love that it uses coconut milk for the creaminess instead of a ‘Cream of’ soup or cream cheese. Chris loved this, and has asked for it since I made it (only a few days ago!)
4 or 5 boneless, skinless chicken breasts, frozen
Italian Seasoning, salt and pepper (I just eyeballed the amount)
Crushed garlic (to your taste)
1 onion, chopped
2 x 14oz cans coconut milk, shake before opening as the milk separates
28oz can diced tomatoes, undrained
2 cups chicken broth (I just made some up with chicken bouillon cubes and hot water)
a small can of tomato paste
14oz can tomato sauce (I only used about 3/4 of it)
– Put all the ingredients in the CrockPot, and cook for 7-9 hours on low (since my CrockPot runs hotter than most, I did 5 hours on low and another 2 on warm). About an hour before serving, take the chicken out and shred with a fork. Et voila! All done with minimum effort and happy bellies afterwards.
*Because I love curry flavors, especially when mixed with the creaminess of coconut milk, I always season this soup with cumin, curry powder, a bay leaf etc. You could also season it Italian-style with garlic and oregano. Anything goes!