Creamy Crockpot Chicken and Tomato Soup

In honor of a rainy day and the Patriots playing tonight, today's meal was a warm and delicious crockpot soup. It was super easy and great for a house full of people for the game. 

One of the reasons why this recipe is so great is because you can use your chicken breasts right from the freezer. They do not need to be thawed prior to cooking. The recipe makes a large portion, so if you are looking to cut it down I would recommend cutting it in half. Otherwise, it is a freezer-friendly meal to save for later when you don't feel like cooking.

Ingredients:

8 frozen, skinless, boneless chicken breasts

2 tablespoons Italian Seasoning

1 tablespoon dried basil

2 cloves of garlic, minced

1 large onion, chopped

2 14 oz. cans of coconut milk (shake before opening)

2 14 oz. cans of diced tomatoes with juice

2 cups of chicken broth

1 small can of tomato paste

1/2 jar of your favorite tomato sauce

sea salt and pepper to taste

Directions:

Put all of the ingredients in a crock pot.

Cook for 9 hours on low. 

After 9 hours, fork-shred the chicken, and leave crockpot on warm until ready to serve.

See, told you. So easy, it's crazy. This one was a hit! Even my dad liked it!

In my opinion, this dish came out more as a stew like meal than a soup. Since there is so much chicken, I would recommend putting it on top of something. Get creative! Put it over a bed of spinach, some whole grain rice or pasta, spaghetti squash, etc. 

Recipe credit to: River North Paleo Girl