Ingredients
- 2 tablespoons olive oil
- 1lb. chicken breast
- 1 cup celery cut into 1 in pieces
- 1 cup carrot cut into 1 in pieces
- 1 cup onion finely chopped
- ½ tablespoon garlic finely minced
- 2 cup Yukon gold potatoes peeled and cut into 1 in” pieces
- 1 cup Yukon gold potatoes peeled and cut into quarters so you can remove at the end
- 1 teaspoon pepper
- ½ teaspoon salt
- 3 cups chicken broth or bone broth (low sodium)
- 3 tablespoons parsley for garnish
- ½ cup almond milk
Directions:
- Heat olive oil in a pan on the stove. Add the celery, carrot, onion, garlic, salt and pepper and sauté for 2 minutes.
- Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover and set to low for 6 hours.
- Once cooked, remove the large potato pieces and chicken
- Place large potato pieces, almond milk and ½ cup of broth from pot into blender until smooth. add back to the crockpot
- Place chicken breast on a cutting board and shred. Put chick back on crockpot.
- Stir everything together until combined and smooth. Garnish with parsley and serve.