We had such a busy day yesterday but I still wanted to make something warm and nourishing for dinner.  Creamy Crockpot Chicken and Tomato Soup turned out to be the perfect solution.  It took me under 30 minutes to put all of the ingredients in my All Clad Slow Cooker, you don’t even have to thaw the chicken, and when we finally got home at about 8:30 last night, we had the perfect filling and delicious soup!  I served the soup over rice that I cooked in the rice cooker so all I had to do was fill the bowls!  It made plenty for leftovers and I love to have leftovers on hand for lunch the next day!  It also freezes well.  I think I might have found the perfect recipe!

Creamy Crockpot Chicken and Tomato Soup

8 frozen skinless boneless chicken breasts

2 tablespoons Italian Seasoning

1 Tablespoon dried basil

2 cloves garlic, minced

1 large onion, chopped

2 – 14 ounce cans of coconut milk (full fat)

2 – 14 ounce cans diced tomatoes and juice

2 cups of chicken or vegetable broth

1 small can of tomato paste

1/2 jar of your favorite tomato sauce

Sea Salt and freshly ground black pepper to taste

Put all the above ingredients into the crockpot, cook for 8 hours on low.  After 8 hours, take two forks and shred the chicken.

(Recipe adapted from Everyday Paleo)

I promise that you are going to LOVE this soup!

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