Slow Cooker Chicken and Tomato Soup

Another slow cooker recipe! This one is adapted from a recipe I found at River North Paleo Girl. Don’t be afraid of the coconut milk – it really does not make the dish taste like coconut at all. If you prefer, you can substitute heavy cream or half-n-half. This makes a pretty thick soup, but would also be great served over jasmine rice.

Ingredients:

1½ – 2 lbs chicken tenders

1 can coconut milk, shaken

1 cup chicken stock

1 small jar pizza sauce or marinara sauce (about 1 cup)

3 T tomato paste

1 can diced tomatoes

1 small onion, chopped

1 t dried basil

1 t dried oregano

1 t salt

½ t garlic powder

½ t pepper

Directions:

Place all ingredients, except chicken, into slow cooker and whisk to combine. Add chicken and stir to coat.

Cook on high heat 3-4 hours or low heat 7-8 hours. Take chicken out and shred, then place back in slow cooker. Add additional salt and pepper to taste.