Now on to a new and delicious recipe...
With schools heading back to class, and everything starting up full swing, it gets harder and harder to plan your meals. When I teach group fitness at night, I hardly want to work, teach, shower and THEN make dinner. I want things to be ready, when I get home. Thankfully, I have a few slow-cooker recipes in my arsenal.
I discovered Dashing Dish, when I was first starting my health and fitness journey. I was looking for ways to eat better, while not sacrificing taste and satiation. This site does just that! There are so many recipes on her page, and she is constantly posting new and exciting recipes. This is where you find all of your favorite meals turned healthy.
I fixed this Italian Chicken Soup one day, when we planned on attending a Cincinnati Reds baseball game at night. I threw all of the ingredients in that morning, and we had a delicious dinner waiting when we got home. This was super convenient, and saved us some money (and calories) at the ballpark.
Paleo Slow-Cooker Italian Chicken Soup
adapted from Dashing Dish
8 servings
Ingredients
- 1 (15oz) can crushed tomatoes
- 1 (15oz) can diced tomatoes
- 1 (15oz) can tomato sauce
- 1 lb chicken (I used frozen tenders)
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups kale, chopped
- 1 medium sweet onion, chopped
- 1 tsp garlic powder
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp parsley dried (or 1/4 c. fresh)
- Optional: 1/4 c. cashew, coconut or almond milk (for creamy texture)
Directions
1. In a slow-cooker, combine all ingredients (except milk, if using) and mix well.
2. Cook on high for 3.5 hours or low for 7 hours.
3. When finished cooking, transfer chicken to a plate or cutting board, and shred with two forks. Return chicken to slow cooker and stir in milk, if using.
4. Your soup is ready to serve! Add additional toppings, such as cheese, if you would like.
Enjoy!
Until next time...
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