I’m sure most of the world is feeling the warmth of spring and summer, but…in Seattle, we are NOT-UGH!! But…while I’m sick of wearing layers upon layers, I never get tired of yummy soups! Especially easy ones that are practically cooked without me!
This is a recipe that I’ve now done twice because after the first attempt was so well received, I obviously did it again!! And it was all a fluke of things I just happened to have in my cupboard and fridge-WHOOP!
Ingredients (feeds 4 with leftovers)
- 4-5 frozen chicken breasts (I’m ALWAYS on the fly. If yours aren’t frozen, the timing should still work. It might just mean the meat will be more tender)
- 1 Can Full Fat Coconut Cream (check labels if you are on Whole30, I used Trader Joe’s)
- 1 Can Chicken Broth (check labels if you are on Whole30)
- 1 Tablespoon crushed ginger
- 1 Tablespoon crushed lemongrass
- 1 Teaspoon crushed garlic
- 1 Medium to Large Onion Diced
- 1/2 Cup Diced Carrots (I used organic Rainbow Carrots, because…duh FUN COLORS! :))
- If you aren’t on a dietary restriction you could add 1/2 a box of Pasta (again, I go light on this end and used veggie pasta. You could use gluten free OR 2 cups zoodles or sweet potato noodles etc if you are Whole30!)
- Place everything in the crockpot, and you’re DONE!!!I I always wonder if things look the way they should when I’m throwing things together, so…yes, it should look like this 🙂And then….after you take the chicken out and fork shred it (it will be SO tender!!)
- Unless, you want to add a noodle variation. When you are about 10-15 minutes out, you can add the pasta or zoodles etc and they will cook to being tender. I think they’d be mushy if you added them in at the beginning, but let me know if you try! I even added them after the cook time when it was in “warm” mode, and it worked!
Another Recipe you might enjoy…
I posted one of my latest crock pot easy healthy dinners last week.
Honestly, I was on a crock pot roll lately. Too much to do, no time to cook, yet I wanted yummy healthy food. I didn’t have a recipe for either of these meals and both were DELICIOUS! I’m saying this because a lot of times I see recipes that I like, but I don’t have the time or the ingredients. THAT is the best part of the slow cooker. I have taken tried and true recipes that involved multiple pots and hours of time of me in front of the stove, and rolled the dice throwing everything into the slow cooker in the morning. Guess what? They’ve all turned out fine! Are they as amazing as the original? Sometimes maybe not QUITE as much, but honestly…
It’s pretty darn good!