Time to Break Out the Crock Pot

It’s October ya’ll.  It doesn’t matter that it’s still 90 degrees today in Florida, it’s time to break out the crock pot and make something hearty and delicious.

Hubs doesn’t eat chicken (go ahead and gasp in shock, it’s a pretty common reaction… ok ya done?  Moving along…) so I’ve adapted a few different classic slow cooker chicken noodle soup recipes into something he has no problem devouring by the bowlful.

This soup is seriously tasty, packed with veggies, and can be Paleo if you were to just leave out the noodles.

chicken noodle soup

Slow Cooker Turkey Noodle Soup

Ingredients:
1/2 Bone In Skin On Turkey Breast (usually about 2-2.5 lbs will do it)
2 c. sliced carrots (I buy the pre sliced ones)
2 c. chopped celery
1 c. chopped onion
3 c. egg noodles (or none if you want to keep it Paleo)
4 c. veggie broth
Salt
Pepper

Directions:
1. Add carrots, celery, and onion to crock pot.  Place turkey breast on top.  Add 4 c. veggie broth and 4 c. water.  Season with salt and pepper (maybe 3-4 tbsp salt, 2 tbsp of pepper).

2.  Cover and cook on low for 8-10 hours or high 4-6 hours (you know your slow cooker better than I do, so you be the judge).

3.  Once cooking time is up, yank that turkey out of there and transfer it to a cutting board.

4.  Throw the noodles into the slow cooker, cover and let them cook for 20ish minutes (or until they get soft).

5.  While the noodles are doing their thing, go to work on that turkey.  Discard the fat and bones, and shred the remaining meat with a fork.  It should literally just fall off the bone for you.  Tasty tasty.

6.  Once the noodles are done, skim any fat off the top of the soup and throw your shredded turkey back in.  Give it a stir and a quick taste test.  Add salt or spices if need.

7.  Nom the shit out of that soup, because it’s seriously delicious.

Who else has a great soup recipe for fall?  Share it below or link me to it on your blog!  I wanna know!

Slow Cooker Mexican Chicken Soupish (because it’s so thick it’s hard to call it soup)

Even though I live in Florida, I’m a total crockpot/slow cooker junkie.  I don’t have much time to prepare meals, but it’s important to me to eat as healthy as possible.  I’m always throwing a bunch of stuff in the crock pot and hoping it tastes good, and this week’s concoction was exceptionally tasty.

If you keep an eye on the ingredients in any of the canned items, you can have a 100% paleo meal with no more than 10 minutes of prep time.

You’re welcome.

mexican chicken soup

Ingredients:
1.5 lbs of chicken of your choice (I used breast)
1 large poblano pepper
1 jalapeno pepper
1 large onion
1 clove garlic, minced
1 large can of diced tomatoes (check for wheat/soy/sugar to keep it paleo)
1 large bunch of cilantro chopped (about 1 cup)
4 limes juiced (about 1/3 cup)
1 can green chilies (again, check ingredients)
32 ounces chicken broth (or base if you prefer)
Salt, Pepper, Cumin, Cayenne pepper, chili powder

Directions:

I swear to you, it’s this easy.

Put the chicken in the base of your crock pot.

Chop all ingredients that aren’t chopped (peppers, onion, garlic, cilantro) and throw them on top of the chicken.

Add tomatoes, lime juice and chicken broth.

Spice to your taste.

Set slow cooker for 8 hours on low or about 4.5 on high.  When it beeps, use two forks to shred chicken and mix well.

This comes out as a very thick hearty soup, making for a very filling and protein rich meal.