The one of the many things I LOVE about autumn and winter, when the temperatures dip, is my crock pot. How about you?!

 

These one pot meals can be easily customized to your liking. Soups are a great way for boosting the immune system, excellent for family style meals and satisfyingly nourishing for the mind, body and soul especially on those chilly days. What can be more comforting in the cold and flu season to heal yourself naturally.  I enjoy creating slow cooked meals that are nutritious, colorful and tasty. I was quite surprised that I have not had a recipe for this on my food blog since I do make it often.  Hope you enjoy this recipe.

 

 

SERVES: 6

 

 

INGREDIENTS:

1 package chicken halves, or any style, antibiotic free

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, peeled and minced

4 carrots, peeled, chopped, organic

4 celery stalk, chopped, organic

dash, sea salt

dash, black pepper

1/2 tsp oregano, dried

4 cups chicken broth, organic and low sodium

2 cups filtered water

2 bay leafs

handful, fresh parsley

Sriracha sauce, optional

 

 

INSTRUCTIONS:

In a saucepan, over medium heat, heat the oil for just a couple minutes. Add the onions; let cook for about 2-3 minutes, or until fragrant and translucent. Add the garlic, stirring constantly, for about 1-2 minutes. Then add the carrots and celery; let cook until fairly softened; then season with salt, pepper, and oregano. Let cook for another 2-3 minutes, or until fragrant. Remove from heat and set aside.

In the crock pot add the chicken first at the bottom. Then add in the sauteed veggie mixture and place over the protein. Add in all of the rest of the ingredients to the slow cooker, except for the fresh herbs and sriracha. Cover the pot and set for 6 to 8 hours. About a half hour prior, add in the fresh herbs to the pot.

When fully completed cooking, serve immediately to decorative bowls and you may garnish with extra herbs and/or sriracha sauce.

 

 

 

NUTRITIONAL VALUE: calories 95; total fat 5.7g; sodium 500mg; potassium 335mg; total carbohydrates 7.6g; dietary fiber 1.8g; sugars 3.4g; protein 5g; vitamin A 138%; calcium 4%; vitamin C 8% and Iron 5%. A no cholesterol, high in manganese and niacin, very high in vitamin A types of soup.

 

 

 

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