Crock Pot Low Carb Buffalo Chicken Soup

Step 1

Heat the ghee in a large pan over medium high heat. Add in the celery and onion and cook until they just begin to soften and brown, about 3-4 minutes. Add into a 7 quart slow cooker

Step 2

Add all the remaining ingredients up to the chicken and stir until combined. Nestle the chicken into the liquid. Cover and cook on HIGH for 3 hours.

Step 3

In a medium bowl whisk the tapioca starch and 2 Tbsp of the cooking liquid until smooth. Stir it back into the slow cooker, making sure it's mixed and smooth. Cook another 1 to 2 hours, or until the soup thickens a little bit.

Step 4

Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker.

Step 5

Serve with green onions and DEVOUR!