Happy New Year friends! We are just getting settled into the new year and I cannot believe it’s 2022. Seriously mind-blowing. Anyway, I simply love the beginning of the year. Fresh start. And setting intentions. Most of which usually don’t persist but I like the idea of it all. And one I think most of us set is to eat and live ‘healthier’. After the holidays I am so for that. This salsa verde crockpot soup was our first homecooked dinner of the year and if the rest of the year tastes as good as this, well 2022 is going to be a fantastic year!
This soup is flavor and protein-packed and doesn’t require a long list of ingredients. Totally my kind of meal is that it’s healthy and simple. A crockpot slow cooker dinner might take several hours, but they are the easiest meals. Toss everything in, walk away, and let cook, then enjoy! The best part too is this makes several good-sized bowls of soup, perfect to have throughout the week.
Ingredients needed for the Thai-Inspired Chicken Salad
- Napa cabbage, shredded. You could also use a full bag of pre shredded cabbage
- Carrots
- Bell pepper – red is the best in this salad
- Cilantro
- Green onion
- 2 cooked chicken breasts, shredded
- For the Dressing
- Peanut butter
- Rice vinegar
- Tamari
- Garlic
- Honey
- Sesame oil
- Ginger – fresh but dried works in a pinch
- Lime
How to make Chicken Tacos
- To a crockpot you’ll add onion, garlic, and seasoning.
- You’ll pour in the broth and salsa then layer in the chicken.
- Cook on high for 4 hours or low for seven hours
- Once it’s all cooked you’ll remove and shred the chicken.
- Add the white beans and take a potato masher and give it a few mashes to help thicken the soup.
- Add back the chicken with the juice from a lime, chopped cilantro, and the cheese.
Why we love this recipe…
- A hearty, filling salad
- Full of tons of fresh vegetables to make you feel good and stay full.
- Protein packed too!
- Easy and makes plenty of leftovers if needed.
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Tips for the Chicken Salad
- I like a thicker soup so make sure to give the beans a good mash before you add back the chicken and remaining ingredients.
- If the soup still isn’t thick enough, you can add a cornstarch and water mix, equal parts, to thicken it up. Start with a tablespoon of each.
- I stir though a half cup of shredded cheese but you can skip this if you want to keep it dairy free. Alternatively, you can add more if you want it more cheesy. I like to top with a little cheese too so I keep it at a half cup.
Ingredients
Method
- Start by finely dicing bell peppers and onion. I find a food processor is an easy and quick way to do this.
- In a large skillet, heat a little oil and saute the onion and peppers for about 10 minutes until soft.
- Add the garlic and seasoing with 1tsp salt and 1/2 tsp pepper. Cook for a minute.
- Add the chicken and break it apart with a spatula. Cook for 10 minutes.
- Stir in crushed tomatoes. Let the filling cook for about 5 – 10 more minutes, until the chicken is cooked through.
- Prep the toppings and warm the tortillas while the chicken is cooking.
- Assemble tacos and enjoy!
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