• 1 lb. chicken breast
  • 2 c. chicken broth
  • 1 red bell pepper, seeded and sliced
  • 1 onion, diced
  • 8 oz. tomatillo sauce (salsa verde)
  • 2 garlic cloves, minced
  • 1 T. chili powder
  • 2 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • cilantro, jalapeños, and/or lime for garnish

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All the flavors of Mexico are right here in this humble little soup!  Slow Cooker Paleo Easy Mexi Chicken Soup is super yummy! Optional: Beef this soup up a bit with black beans or corn,  if you are Paleo-free.

  1. Start by layering the onions and bell peppers on the bottom of a 6-Quart Slow Cooker.
  2. Next, add chicken breasts.
  3. Season breasts with chili powder, cumin, oregano and sea salt.
  4. Add tomatillo sauce/salsa verde, garlic, and broth.
  5. Cover and crock on HIGH 3-4 hours, or LOW 6 hours.
  6. Garnish with cilantro, jalapeños, and/or lime, if desired.

Happy Crocking!

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Slow Cooker Paleo Easy Mexi Chicken Stew


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