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.