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!

• Course Dinner
•  Cuisine American
•  Keyword Keto
•  Prep Time 10 minutes
•  Cook Time 4 hours
•  Total Time 4 hours 10 minutes
•  Servings 4 People
•  Calories 305 kcal
•  Author Taylor

Ingredients

• 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)
• Get Ingredients Powered by Chicory

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.
• Serve with green onions and DEVOUR!

recipes source https://www.foodfaithfitness.com/crock-pot-low-carb-buffalo-chicken-soup/ thanks.

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