This was an all day soup but worth the wait. I first followed the recipe but was not happy with the flavor. To me it was to sweet from the coconut milk. I let it simmer about three hours and still didn't like the flavor. Considering I had 7 chicken breasts invested in this soup I was determined to save it. So I went on the search for coconut tomato chicken soup recipes and found a few that had ingredients I thought would help. So I took a risk and added some spices and a green pepper.
Creamy Crockpot Chicken and Tomato Soup
7 skinless boneless chicken breasts
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth
1 small can of tomato paste
1 small can of tomato sauce ( I didn't have spaghetti sauce as suggested in the recipe)
Sea Salt and pepper to taste
Put all the above ingredients into the crock-pot, cook for 9 hours on low.
1/2 teas each, cumin, coriander and cayenne pepper
After 9 hours take two forks and shred the chicken and mix back into soup.
Recipe adapted from Everyday Paleo