Hello hello! Boy, am I happy to be writing for you! Guess what I’ve been doing while I’ve been away the past week or so? Did you guess working? Then, you’re right!
I love my job– love it! But I knew I needed to get back in the kitchen when the hubby made us a frozen pizza for two days in a row. However, still busy at work, so cooking a complicated meal wasn’t in the cards. Enter the crock pot!
I slightly adapted a recipe from Caramel Potatoes for a delicious and hearty creamy chicken tomato soup. It makes six to eight servings, so now we have lots of leftovers to avoid frozen pizza, at least for a couple of days!
- 3 boneless, skinless chicken breasts
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (14 ounce) can coconut milk
- 1 cup low-sodium chicken broth
- 1 (14 oz) can diced tomatoes (do not drain)
- 1 6 oz can tomato paste
- 3 oz water (half can of tomato paste)
- 2 tbs Italian seasoning
- 1 tbs dried basil
- 1 tsp sea salt
- 1 tsp black pepper
- Servings: 6-8
- Difficulty: easy
Add and mix together all ingredients except for the chicken. Then, add chicken. Cover and cook on low for 7-9 hours or on high for 4-6 hours (or until chicken shreds easily).
Shred chicken in crock pot, or remove chicken to shred and return it to the crockpot. Keep warm and serve.