"Creamy" Chicken and Tomato Soup (Slow Cooker)

By Thom7747

This recipe is so simple it's stupid. You don't even need to thaw your chicken breasts before dumping them in the crock pot. I assembled this on Friday morning and was too un-caffinated to take pictures, but crock pot meals aren't the prettiest anyway. As always, this recipe makes a LOT! Save a couple of meals worth, and freeze the rest for nights next week that you don't want to cook. Bonus points if you freeze them in individual servings. Easy!

Ingredients

• 8 frozen chicken breast, skinless boneless
• 2 tablespoons Italian seasoning
• 1 tablespoon dried basil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 2 14 ounce cans coconut milk (full fat), shake before opening can to avoid separation
• 2 14 ounce cans diced tomatoes and juice
• 2 cups chicken broth
• 1 small can tomato paste
• 1/2 jar your favorite tomato sauce
• Sea Salt and pepper to taste

Details

Servings 8
Adapted from plainchicken.com

Preparation

Step 1

Put all the above ingredients into the crock-pot, cook for 9 hours on low.

After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)