Crock Pot Low Carb Buffalo Chicken Soup PT250M https://img2.recipesrun.com/201907/2019/1107/90/3/813116/300x200x50.jpg 4 servings Ingredients: Green onion, sliced (for garnish) 1 tbsp. Tapioca starch 1/2 pound Chicken thighs, large chunks of fat cut off 1/4 tsp. Paprika 1/2 tsp. Sea salt 1/4 cup Hot sauce 1/2 cup Ranch dressing 1/2 cup Full fat coconut milk 2 cups Low sodium chicken broth 1/4 cup Onion, diced 3/4 cup Celery, thinly sliced 1/2 tbsp. Ghee

Crock Pot Low Carb Buffalo Chicken Soup

By Lori

4 Person
250 Minutes
305 Calories
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! It also makes this crockpot low carb buffalo chicken soup just SO creamy and velvety smooth and basically soup perfection.

Ingredients

  • Green onion, sliced (for garnish)

  • 1 tbsp. Tapioca starch

  • 1/2 pound Chicken thighs, large chunks of fat cut off

  • 1/4 tsp. Paprika

  • 1/2 tsp. Sea salt

  • 1/4 cup Hot sauce

  • 1/2 cup Ranch dressing

  • 1/2 cup Full fat coconut milk

  • 2 cups Low sodium chicken broth

  • 1/4 cup Onion, diced

  • 3/4 cup Celery, thinly sliced

  • 1/2 tbsp. Ghee

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker. Serve with green onions and devour!

Related Tags

Sponsored Links

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! It also makes this crockpot low carb buffalo chicken soup just SO creamy and velvety smooth and basically soup perfection.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 305 Kcal
  • Prep Time 10 Mins
  • Cook Time 240 Mins
  • Total Time 250 Mins
02 Ingredients
Green onion, sliced (for garnish)
1 tbsp. Tapioca starch
1/2 pound Chicken thighs, large chunks of fat cut off
1/4 tsp. Paprika
1/2 tsp. Sea salt
1/4 cup Hot sauce
1/2 cup Ranch dressing
1/2 cup Full fat coconut milk
2 cups Low sodium chicken broth
1/4 cup Onion, diced
3/4 cup Celery, thinly sliced
1/2 tbsp. Ghee
03 Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker. Serve with green onions and devour!
04 Author
Lori Lori
647 Recipes
Sponsored Links