Low Carb Keto Crockpot Recipes

Crockpot Chicken Enchilada Soup (Gluten Free, Paleo, Low Carb)

Waking up to snow in Houston this morning was pretty unbelievable.  I’m still pinching myself.

Of course, seeing snow in the South is a special occasion that requires tons of snow selfies (Lol) and preparing a big ‘ol batch of hearty soup.

Today, I decided to make my Crockpot Chicken Enchilada Soup because… well, it’s delicious!

This soup recipe is probably one of my top 5 favorites, so I definitely urge you to give it a try.

It’s Gluten Free, Dairy Free, Paleo Friendly, and fairly Low Carb.

I hope y’all enjoy it and stay warm out there!

If you give this recipe a try, be sure to comment below or tag me on Instagram or Facebook.

Crockpot Chicken Enchilada Soup (Gluten Free, Paleo, Low Carb)

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Recipe by Kayla Chandler Course: Dinner, LunchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes

This instant pot chicken enchilada soup is gluten free, grain free, low carb, and paleo friendly.

Ingredients

  • 2 Tbsp 2 Coconut or Avocado Oil, melted

  • 2 tsp 2 Coconut Flour

  • 1 1 15 oz Can of Full Fat Coconut Milk

  • 1 C. 1 Chicken Broth

  • 1 Tbsp 1 EACH of Chili Powder and Italian Seasoning

  • 1 tsp 1 EACH of Cumin and Paprika

  • Sea Salt and Pepper, to taste

  • 2 2 Boneless, Skinless Chicken Breasts

  • 1/2-1 1/2-1 Yellow Onion, chopped

  • 1 1 Green Bell Pepper, de-seeded and chopped

  • 1 1 15 oz Can of Diced Tomatoes

  • 1 tsp 1 Garlic, minced

Directions

  • In a saucepan over medium heat, add the oil and coconut flour and whisk until fully combined. Then, add in the entire can of coconut milk (cream and liquid) and chicken broth. Turn heat to high and continue whisking until it comes to a light boil. Turn off the heat.
  • Into the saucepan, add in the chili powder, Italian seasoning, cumin, paprika, sea salt, and pepper. Whisk to combine.
  • For the pressure cooker: add in the chicken breasts, chopped onion, bell pepper, diced tomatoes, minced garlic, and the coconut milk mixture. Add pressure cooking lid, set valve to the sealed position, and pressure cook on high for 10-12 minutes. For the crockpot: add in all the ingredients (as stated above) and cook on high for 8 hours.
  • Once it’s done, do a quick release on the pressure cooker. Remove the chicken from the pot and shred with a fork. Then, add shredded chicken back into the pot. Mix to combine and it’s ready to serve! Add your favorite healthy toppings and enjoy!

Recipe Video

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3 Comments

  1. Pingback: Healthy Soup: Dairy Free Roasted Tomato Avocado Bisque | Feelin' Fabulous with Kayla

  2. Hi, Kayla! I am very much looking forward to trying this meal, but I was curious if you have any recommendations on how to prepare it in the pressure cooker like an instant pot or ninja foodie. Btw…I am loving soooo many of your recipes. It’s been great fun trying them! My household has to eat gluten free and low carb so it can be challenging. Blogs and YouTube channels like yours are a godsend! ❤️

     
  3. Pingback: PAN SEARED SALMON | with Lemon Butter Cream Sauce (grain free, low carb) - Feelin' Fabulous with Kayla

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