CrockPot Recipe: Creamy Chicken & Tomato Soup

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!

CrockPot Recipe: Creamy Chicken & Tomato Soup

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