I love soup! Especially in the fall and winter. But sometimes I don’t have the time to stand over the stove and give a pot of soup the love it deserves. Sometimes I have just enough time to throw some ingredients into my slow cooker (i.e. crock pot) in the morning, so that I can eat the minute I get home from work! If this sounds like you on occasion, this might just be the recipe for you.
So, what is in my Slow Cooker Chicken and Herb Soup? Chicken breasts (or thighs), Yukon gold potatoes, onions, carrots, celery, fire roasted tomatoes, stock, garlic, herbs and full fat coconut milk!
And how do I make my Slow Cooker Chicken and Herb Soup? Add everything (except the coconut milk) to the crock pot, cook on high for 5-6 hours, remove the herb stems, remove and shred the chicken, add the chicken back, add the coconut milk, add some salt and pepper and enjoy!
It’s that easy! That’s why slow cooker cooking is sooooo wonderful. And did I mention that your entire house will smell wonderful too? Yep, that the smell of slow cooker magic!
- 1 Cup of diced carrots
- 1 Cup of diced celery
- 1 Cup of diced yellow onion
- 2 Cups diced Yukon gold potatoes
- 1 Lb of raw chicken (breast or thighs)
- 1 Can of sugar-free fire roasted tomatoes
- ½ Tbs minced garlic
- 1 Sprig of fresh rosemary
- 8 springs of fresh thyme
- 1 Tsp salt
- 1 Tsp pepper
- 4 Cups of sugar-free stock
- ½ Cup of full fat coconut milk
- Place all of the ingredients, except for the coconut milk, into the slow cooker.
- Cook on High for 5-6 hours.
- Remove the herb stems.
- Remove the chicken, shred the chicken with two forks, place the shredded chicken back into the slow cooker.
- Add the coconut milk into the slow cooker.
- Stir to combine, serve and enjoy!