No time for cooking? Try this ridiculously easy low carb crock pot Mexican chicken soup recipe. It’s made with only 4 ingredients!
Now that the holidays are over, we all need to get back on track with healthier eating. Although I did fairly well avoiding most of the bad food, I just ate more than I should have.
Like most people, I want to improve my health in the new year. That means eating better, reducing stress, and becoming more active. Another thing I want to work on in 2016 is spending less time in the kitchen.
I hang out in the kitchen way more than I should. I also have a habit of snacking more than I should. I’m one of those people who has a hard time refraining when I see food. So, I just need to clear the food out of my sight. Getting out of the kitchen will help with that
Last year, I rediscovered the crock pot. When I got my first crock pot over 20 years ago, I only used it for slow cooking chicken with a store bought sauce.
I was a big on the dump and go crock pot recipes. This year, I want to get back into using the slow cooker more often for simple low carb recipes like this crock pot Mexican chicken soup.
You only need 4 ingredients to make this ridiculously easy crock pot Mexican chicken soup. And, it’s a dump and go recipe that gets you out of the kitchen fast! Simply drop in chicken, salsa, chicken broth, and cheese into your crock pot, turn it on, and walk away.
The chicken should be done after a few hours. That’s when you want to take it out and shred it up into smaller pieces. This is the most work you’ll have to do to enjoy a delicious bowl of crock pot Mexican chicken soup for lunch or dinner.
This low carb high fat soup is only about 400 calories per serving with around 5g net carbs. The fat content is fairly high being over 20 grams per servings so it really fills you up and keeps you full for hours.
With a prep time of less than 5 minutes, you can easily prepare this crock pot Mexican chicken soup in the morning before work and let it cook while you are away. It’s so nice to come home from work with a hot meal cooked and ready to eat. All you need to do it shred the chicken and it’s good to go!
I don’t know about you, but the last thing I want to do after a 9 hour work day is have to cook. That’s why I like to make big meals on the weekends and eat the leftovers during the weekdays. I don’t always have time on the weekends, though, so I need to get back into the habit of using the crock pot more during the week.
A programmable crock pot allows you to set the cooking time so if you are out for a while, it automatically switches to the warm setting. My casserole crock pot is the only one that’s programmable.
Since I’d like to use it more to cook food while I’m at work, I need to invest in a new 6 quart crock pot that’s programmable. If you add in the commute, I’m away from home for about 10 hours during the work day so it would be nice to have the crock pot automatically switch to warm after being on low for 6 hours.
Do you love the convenience of crock pot cooking? What types of low carb crock pot recipes would you like to see in 2016? Check out my list of other great low carb crock pot recipes!
LOW CARB CROCK POT MEXICAN CHICKEN SOUP
- 1 1/2 pounds chicken pieces boneless/skinless, I used thigh meat
- 15.5 ounces chunky salsa I used Tostitos
- 15 ounces chicken broth
- 8 ounces Monterey or Pepper Jack cheese cubed small or shredded
Place chicken pieces at the bottom of a 6 quart crock pot.
Add remaining ingredients.
Cook on high 3-4 hours or low 6-8 hours.
Remove chicken pieces and shred chicken. Return to crock.
About 5.1g net carbs per serving.