Ingredients:
2-3 free range, vegetarian fed chicken breasts
1 tbsp coconut oil
1 large sweet onion, chopped
4 cloves organic garlic, chopped
4 large organic carrots, sliced
3-4 stalks organic celery, sliced
4 cups organic low sodium chicken broth
2 tsp basil
1 tsp oregano
Fresh ground sea salt and black pepper, to taste
1 tbsp coconut oil
1 large sweet onion, chopped
4 cloves organic garlic, chopped
4 large organic carrots, sliced
3-4 stalks organic celery, sliced
4 cups organic low sodium chicken broth
2 tsp basil
1 tsp oregano
Fresh ground sea salt and black pepper, to taste
Chop onion and garlic and add with coconut oil to crock pot. Turn crock pot on high and let the garlic and onion heat up for about 10 minutes. Slice other veggies while crock pot is heating up. Turn crock pot to low (or keep on high for shorter cooking time) and add the chicken, veggies, broth, and spices. Cook on high for 4-6 hours or low for 6-8 hours. Remove the chicken to shred, or shred in soup. Stir and serve.
*I also put in some Frank's Hot Sauce and only used 3 cups of chicken broth, but added 1 cup of coconut milk... Throw in other spices that you feel like from your spice rack too! I added several other ones that I had on hand that looked like they might be good... I also added a small amount of unsalted grass fed butter..*
Paleo Mayo...:)
Courtesy of www.thehealthyfoodie.com
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