Low Carb Slow Cooker Chicken Soup Food

SLOW COOKER CHICKEN AND VEGETABLE SOUP

Steps:

• Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
• Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
• Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

SLOW COOKER MEXICAN CHICKEN SOUP

Steps:

• Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
• To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
• Cover and let it cook on high 3 hours.
• To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
• At the end of cooking using two forks shred the chicken breast.
• While serving, top it with fresh cilantro, Sour cream, Avocados.
• Set the Instant Pot to Saute mode. Once hot add oil.
• Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
• Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
• Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
• Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
• Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
• Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
• To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
• Add back the shredded chicken to the pot. Stir well.
• While serving garnish with fresh coriander leaves.

SLOW COOKER THAI CURRIED CHICKEN SOUP

Steps:

• Salt and pepper the chicken breasts. Set aside.
• Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1-2 minutes, until tender.
• Stir in the chicken and cook while stirring 5-8 minutes, until browned and no longer pink.
• Place the cooked chicken in the slow cooker. Add the remaining ingredients to slow cooker except vegetables. Stir to combine. Cook on low for 6 hours.
• Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.

LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)

Steps:

• Put all ingredients into your slow cooker; stir well.
• Cook on high for 4-5 hours or low 7-8 hours.

LOW-CARB SLOW COOKER CHICKEN SOUP

Steps:

• Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
• Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

LOW CARB CHICKEN SOUP

Steps:

• Season both sides of the chicken thighs with the garlic salt and pepper.
• In a 5 qt sauce pan, heat butter and be careful not to burn it.
• Brown both sides of thighs in the butter and add chicken base.
• pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
• chop all vegetables.
• remove chicken from the broth, and add veggies to the pot.
• chop the chicken into chunks and remove bones and return to the broth.
• simmer until the veggies are tender and season the broth to taste.
• (i sometimes add another tablespoon of butter to the broth to make it more rich).