Crock Pot Low Carb Buffalo Chicken Soup
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!
Servings 4 People
- 1/2 Tbsp Ghee
- 3/4 Cup Celery, thinly sliced
- 1/4 Cup Onion, diced
- 2 Cups Low sodium chicken broth
- 1/2 Cup Full fat coconut milk
- 1/2 Cup Whole30 Ranch dressing
- 1/4 Cup Hot sauce
- 1/2 tsp Sea salt
- 1/4 tsp Paprika
- 1/2 Lb Chicken thighs, large chunks of fat cut off
- 1 Tbsp Tapioca starch
- Green onion, sliced (for garnish)
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.
Serve with green onions and DEVOUR!
Calories: 305kcal | Carbohydrates: 6.9g | Protein: 11.9g | Fat: 26.2g | Saturated Fat: 8.2g | Cholesterol: 46mg | Sodium: 933mg | Potassium: 359mg | Fiber: 0.6g | Sugar: 1.1g | Vitamin A: 55IU | Vitamin C: 3.1mg | Calcium: 15mg | Iron: 0.8mg