Ingredients
- 1/2 tablespoon ghee
- 3/4 cup celery thinly sliced
- 1/4 cup onion diced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup ranch dressing
- 1/4 cup hot sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/2 pound chicken thighs
- 1 tablespoon tapioca starch
- Green onion sliced (for garnish)
Instructions
- Heat the ghee in a large pan over medium-high heat. Add in the celery and onion and cook until they just begin to soften and brown, about 3-4 minutes. Add to a 7-quart slow cooker.
- Add all the remaining ingredients up to the chicken and stir until combined. Nestle the chicken into the liquid. Cover and cook on high for 3 hours.
- In a medium bowl, whisk the tapioca starch and 2 tablespoons of the cooking liquid until smooth. Stir it back into the slow cooker, making sure it's mixed and smooth. Cook another 1 to 2 hours, or until the soup thickens a little bit.
- Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker.
- Ladle into bowls and serve topped with green onions.