Chicken Stoup

Where do you find new recipes to try?  Do you visit the library and review cookbooks there?  Oh wait, that’s me.  It’s my toy section.  I bought another cookbook last week, after realizing I wanted more than just a few of the recipes for my collection.

I have been know to troll the internet, looking for recipes to make and enjoy.  First, I gave up gluten, gave up high fats (i.e. full fat cheeses), next went sugar, now carbs.  I will stand by my claim that sugar was the hardest thing to give up, but the next edible that was hard to kick out of the kitchen has been carbs.

Oh, how I have missed you carbs.  Not every day has been easy, and some have been tastier than others.  Some have had more carbs than I should, some have had fewer.

I have found many and made some, of the recipes I found online.  Some were printed and placed in my recipe binder, some made it directly to the trash can.  I have recipe tested for others, and received cookbooks that add to the stash of books in my cabinet.  The following is a recipe that I not only kept, but even twisted for my tastes and needs.  My husband, after his first taste, said “This is delicious”.

I want to confess that I only put 1/2 of the dried peppers called for in the recipe.  SpecialK suffers from gastric reflux, and I am not a fan of hot, spicy food.  Flavorful food is what I seek.

I want to introduce you to the recipe creator, Michelle DeBerge of  She is currently working on a slow cooker cookbook, which I can’t wait to see.  She knows what I am about to post, and gave me permission to share my version with you.

Without further ado, enjoy this Chicken Stoup (with thanks to Rachel Ray, who contributed the word ‘stoup’ to our understanding).

Chicken Stoup


Chicken breasts, skinless (approx 2 lbs)

IMG_1863 (2)

1 can of fire roasted tomatoes, (we use the one with added garlic)

3 cloves of garlic, minced

1/2 onion, diced (we used a sweet onion)

1 zucchini, sliced thin and equally (I used my spiralizer, flat blade, one 10 cm cut)


1/2 pound sliced mushrooms, rinsed

2 tsp dried basil

1 tsp dried oregano

1/4 tsp dried red pepper flakes (more or less, to taste)

1/2 tsp salt

black pepper

1 C chicken stock


Put the chicken breasts into the bottom of the slow cooker, bone side down.

Layer the rest of the ingredients evenly over the chicken breasts.

Cover and cook 8 hours on low.


Print recipe


While taking the chicken out of the pot, my spoon slid between the chicken and the bones.

The bones fell off easily.

The meat stays mostly intact, although some of it shreds off.  If you need to leave it on low for 10 hours while you are at work, I am sure the meat will shred more.





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