This Crock Pot Low Carb Buffalo Chicken Soup basically makes itself! It's a gluten/grain/dairy and sugar free meal that is paleo and whole30 compliant too!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 4People
Calories 305kcal
Author FoodFaithFitness
Ingredients
1/2TbspGhee
3/4CupCelery,thinly sliced
1/4CupOnion,diced
2CupsLow sodium chicken broth
1/2CupFull fat coconut milk
1/2Cup Whole30 Ranch dressing
1/4CupHot sauce
1/2tspSea salt
1/4tspPaprika
1/2LbChicken thighs,large chunks of fat cut off
1TbspTapioca 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 into 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 Tbsp 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.