Tuesday, May 9, 2017

crockpot creamy italian chicken soup... 9 hours

the goods:

2 boneless, skinless chicken breasts
1 yellow onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) coconut milk (full fat)
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons italian seasoning
1 tablespoon dried basil
1/2 teaspoon kosher salt
fresh ground pepper to taste

In the bowl of a slow cooker, combine the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings. Add chicken, cover, and cook on low for 7-9 hours or high for 4-6 hours until chicken shreds easily. Shred chicken and return to crock pot. Serve  with warm biscuits for a truly comforting meal.

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