• 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

Pin It


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 the crock.
  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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Paleo Easy Mexi Chicken Stew

 

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites