Mr. Polish came across some photos of himself from high school and decided he wanted to cut some carbs out of his diet to work on his girlish figure. We go back and forth with carbs. When we do have them, it comes from either rice, oatmeal, or low carb tortillas. The budget was especially tight last week so we had quite a few potatoes. But most of our meals are mainly protein-based.
So when I sat down to plan our meals, I looked up Whole30 recipes. I knew they would be low carb and would be plentiful since it is so popular right now. My crockpot is the third love of my life, so that was the other recipe requirement. This is a paleo recipe if you don’t have the quesadilla.
Creamy Crockpot Chicken and Tomato Soup adapted from River North Paleo Girl (I made some changes):
4 large frozen skinless boneless chicken breasts
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and 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
Put all the above ingredients into the crock-pot, cook for 5 hours on low. After 5 hours take two forks and shred the chicken, set the crock-pot on warm until ready to serve.
You’ll have to adjust the time depending on how much chicken you use. The original recipe called for 8 chicken breasts, but I didn’t have that many. If you use 8, the cooking time goes up to 9 hours. Keep checking until there is no pink, shred, return to soup, and keep warm until you’re ready to eat.
I served these with cheese quesadillas on low carb tortillas, and added a bit of sour cream to my bowl of soup to thicken it up.
It’s a low carb way to eat grilled cheese and tomato soup.
blogger / watermelon / 14218 posts
Dahhhhh that looks dahhh-licious. Can’t wait to try it.
blogger / pomegranate / 3300 posts
Looks delicious!!!
papaya / 10473 posts
Yum! Saving this.
bananas / 9229 posts
Adding this to the “must try” list! DH likes your Santa Fe enchiladas and we’ve had those twice already
blogger / pear / 1563 posts
This is already in the crockpot. I was so excited I already had most of the ingredients on hand!
blogger / pomegranate / 3300 posts
@Mrs. Pinata: I put it in the crockpot too. I made mr. Train go get coconut milk this morning, it sounded perfect for a Halloween dinner!
blogger / eggplant / 11551 posts
Yummy, can’t wait to try this! I think I already have all the ingredients too!
blogger / pear / 1563 posts
@Mrs. Train: Yay! And we didn’t have coconut milk, so I put in our can of coconut cream! ha! I figured if I watered it down with more chicken broth then it would be the right consistency. I’m so horrible about tweaking recipes based on what we have in the house, but nothing has turned out TOO horrible yet. (PS.. it tasted great! I actually added chickpeas, chicken broth, green peppers and zucchini so it would go further and we can have leftovers. More leftovers=less cooking.
persimmon / 1141 posts
What’s the most prominent flavor in this dish? Coconutty or more acidic, Italian and tomatoey?! It looks so delish!
guest
This looks amazing. We’re trying to expand our paleo repertoire and plan to try this tonight. What size jar of tomato sauce did you use? Thanks!
blogger / nectarine / 2010 posts
@SupernovaJ: it’s very Italian. The coconut milk has zero coconut flavor here.
@kim: I used a 30oz can.
guest
Thanks! I used two cups of homemade sauce leftover from the previous night’s dinner. Worked perfectly. I don’t love dried herbs, so we added fresh basil. My husband wants this in regular rotation, so thank you! It was delicious and so simple to prepare – a winning combo!
blogger / nectarine / 2010 posts
@kim: yay! I’m glad to hear it was a hit!