Published on February 7th, 2014 | by Grinds4Gamers


Crock Pot Chicken Soup

Crock Pot Chicken Soup

This one’s for all of our folks toughing out the Winter months in the center and right side of our Nation.  No, not MOG Nation, dill-hole, we’re talking about real-life, here.  Let’s face it, it’s freaking cold out there!  Why not dive into this set-it-and-forget-it meal and come home from work to a piping-hot bowl of health.  This crock pot soup is so healthy, you actually have to ADD fats.  Oh, your kids have the sniffles?  Home sick?  Feed them this power-packed bowl of nutrients and their defense systems will be mobilizing a freaking army to fight off the cooties.  Trust me, you’ll want to make sweet love to your crock pot.

You can also morph the recipe into whatever you want!  Add your own ingredients.  Add or subtract veggies, substitute your favorite meats.  The base recipe is merely a framework for YOU to improve upon!  So kick the tires and light the fires, gamers.

Ready, set, Let’s Grind!



1 Large box of Chicken broth

1 Whole pre-roasted and shredded chicken

1 Large can of diced tomatoes

2 6oz cans of tomato paste

2 Zucchini or Italian Squash

1-3 Jalepeno (Up to you hot shot)

2 Red Bell Peppers

1 Orange Bell Pepper

1 Yellow Bell Pepper

3 Pasilla Peppers

2-3 Garlic Cloves

1 Large Yellow Onion

1 Bushel of Cilantro (garnish)

Avocado (good fats)

1 tbsp Garlic Powder

1 tbsp Sea Salt (or more if you prefer)

1 tbsp Black Pepper

1 tsp Paprika



Set crock pot on low and pour in the chicken broth and the diced tomatoes (drain off the juice from the diced tomatoes ).  Chop the garlic and onions and put them in the pot.  Stir in the two cans of tomato paste and the lot of the spices.  Wash and chop the rest of the veggies and place them in the pot.  You can put the chicken in now or later, your choice.  It tends to shred readily upon stirring if you put them in for the whole duration of the cook.  If you put the chicken in toward the end of the cook, it tends to hold its shape upon serving.  Leave on low heat for around 8 hours, stirring once per hour.  When the veggies are cooked through and it’s steaming good, you’re there.  Serve up with chopped cilantro and avocado slices.

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About the Author

Kash is the creator of Grinds 4 Gamers and the Founder of MOG Nation Gaming & a Co-Host on the Wildcast Podcast. I'm a busy & humble public servant, daddy, hubby, game geek, Crossfit Coach and self-proclaimed Paleo chef. Need help with min-maxing your life? Hit me up at kash@grinds4gamers.com.

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