– 2 tablespoons olive oil – 1 lb. chicken breasts about 2 larger breasts – 1 cup celery 1 inch pieces – 1 cup carrot 1 inch pieces – 1 cup onion finely chopped – 1/2 tablespoon garlic finely minced – 2 cups yukon gold potatoes peeled+ cut into 1 inch pieces – 1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end – 1 teaspoon pepper – 1/2 teaspoon salt – 3 cups chicken broth or bone broth- low sodium! – 3 tablespoons parsley for garnish – 1/2 cup almond milk or milk/ other dairy free milk
Step 1.
Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.
Step 2.
Once cooked, remove the large potato pieces and chicken breasts. Place large potato quarters, almond milk and 1/2 cup of broth from the pot into a blender.
Step 3.
Blend until smooth. Add back into the pot.
Step 4.
Place chicken breasts on a cutting board and shred.
Step 5.
Add chicken back into the pot with potato puree mixture
Step 6.
Stir everything together until combined and smooth.