Crock-Pot Chicken Pot Pie Soup

Recipe Adapted From: www.kaseytrenum.com

image from cookingintoketosis

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 minutes Servings: 6 | Calories: 584 | Net Carbs: 3g

Ingredients

• 2lb boneless skinless chicken breast

• 2 tbsp of butter

• 1/4 c green beans

• 1/2 c cauliflower, chopped

• 1/2 small onion diced

• 1/4 tsp pink salt

• 1/4 tsp pepper

• 2 garlic cloves, minced

• 1 3/4 c heavy whipping cream

• 3 c chicken broth

• 1 oz cream cheese

• 1 tsp poultry seasoning

• 1/2 tsp Xanthan Gum

Instructions

1. Add chicken, salt, pepper, poultry seasoning and 1 cup chicken broth in a Crock-Pot for 3 hours on high or 6 hours on low.

2. With two forks, shred the chicken and leave it in the Crock-Pot

3. Sautee onion, garlic cloves, green beans, cauliflower, salt, and pepper in 2 tablespoons butter in a skillet on the stove for until onions are translucent, then add to the chicken in the Crock-Pot.

4. Add heavy whipping cream, the rest of the chicken broth, and cream cheese to Crock-Pot. Cover with lid, and cook on high for 45 minutes.

5. Turn the Crock-Pot to warm and remove the lid. Sprinkle Xanthan Gum on top and allow soup to sit uncovered to thicken for 15 minutes