I have a thing for chicken wing flavored foods although funny enough I am not a huge fan of actual chicken wings haha!  This soup is deliciously spiced and warming with a tiny bit of sweetness to counter the heat.  It reminds me a little of hot and sour soup 🙂  It is so comforting that you wouldn’t even realize it is good for you!  It’s packed with veggies and lean protein plus lots of capsaicin (found in spicy foods) which has been linked to increasing your metabolism 😉  Oh and it’s also really easy to prepare since the slow cooker does most of the work for you so busy or lazy people rejoice!!

Ingredients:

15 ounces chicken breast (I used 3-5 ounce size frozen chicken breasts)

4 cups fat free chicken broth

1 can (13.5 ounces) light coconut milk

1 medium yellow onion

1 bag celery

your favorite chicken wing sauce (to taste but you want at least half a bottle-I used a whole bottle of Franks Buffalo wing)

Chop up celery and onion to your liking.  I like big pieces but chop it tiny if you want 😉

Add everything into slow cooker pot.  I did this the night before then started it the next morning.  Cook on high for 8 hours or so or cook on low for 12 hours or so.  (The time varies a little based on your slow cooker and whether your chicken was frozen or not.  It is done when the chicken is cooked and all the veggies are tender).

When your cooking time is almost done use 2 forks to shred the chicken up into smaller pieces then stir.  You will need to stir it again before serving as the hot sauce does tend to separate.  Allow to cool a little before eating.

Makes 4 servings:

Per serving:

217 calories

8.5 grams fat

10.8 carbs

2.5 grams fiber

25.5 grams protein