Ingredients
- 1.5 pounds chicken breast (raw or shredded leftovers)
- 1 large white onion, diced
- 2 long carrots, diced
- 2 14 ounce cans diced tomatoes (do not drain liquid)
- 1 can full fat coconut milk
- 2 cups chicken broth
- 1 8 ounce can of tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1 teaspoon basil
- 1/2 teaspoon salt
- Optional: fresh parsley to garnish
Instructions
- Combine all ingredients into a slow cooker
- If you’re using uncooked chicken, add them now, take them out prior to serving to shred and then place shredded chicken back into slow cooker
- If you’re using shredded chicken, add it in 10 minutes prior to serving allow to heat up
- Cook on low for 6-8 hours or on high for 4-6