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

Chicken Recipes

Crockpot Chicken Recipes

Crock Pot Low Carb Buffalo Chicken Soup

4.4

( By Lori )

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