Description
An easy gluten-free, grain-free, dairy-free and sugar-free meal that is paleo and whole30 compliant too!
Ingredients
- ½ Tablespoons Ghee
- ¾ cups Celery, Thinly Sliced
- ¼ cups Onion, Diced
- 2 cups Low Sodium Chicken Broth
- ½ cups Full-fat Coconut Milk
- ½ cups Whole30 Ranch Dressing
- ¼ cups Hot Sauce
- ½ teaspoons Sea Salt
- ¼ teaspoons Paprika
- ½ pounds Chicken Thighs, Large Chunks Of Fat Cut Off
- 1 Tablespoon Tapioca Starch
- Green Onion, Sliced, For Garnish
Preparation
Heat ghee in a large pan over medium high heat. Add celery and onion and cook until they just begin to soften and brown, about 3–4 minutes. Add into a 7-quart slow cooker.
Add all the remaining ingredients except chicken and tapioca starch, and stir until combined. Nestle chicken into the liquid. Cover and cook on high for 3 hours.
In a medium bowl whisk tapioca starch and 2 tablespoons 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 soup thickens a little bit.
Remove chicken from slow cooker and shred. Stir it back into the slow cooker.
Serve with green onions and devour!
