Here’s a throw-it-all-in-the-slow-cooker meal that’s sure to please your soul and belly! I prefer to saute my onions before adding to the slow cooker but you can throw them in raw if you’re short on time and patience.
Slow Cooker Chicken Pot Pie Soup
yellow onion, chopped
2 T grass-fed butter or olive oil
about 2 lbs boneless, skinless chicken thighs
14 oz can full-fat coconut milk (I use Thai Kitchen)
4 large carrots, sliced
4 celery ribs, sliced
4 red potatoes, chopped
1 cup frozen peas
1 cup frozen corn
1 tsp dried parsley
10 sprigs of fresh thyme, leaves removed or 1 tsp dried thyme
salt and pepper to taste
Saute onions with butter or olive oil in slow cooker (if you have that option) or in a saute pan until translucent. Throw the onions and all other ingredients in the slow cooker, stir together, and cook on low for 8-10 hours until chicken shreds apart with fork and potatoes soft.