Description
Experience the ultimate comfort food with this Peanut Chicken Soup, crafted effortlessly in your crockpot. This rich and creamy dish combines tender chicken, nutty peanut butter, and vibrant veggies, simmering together to create a bowl of warmth perfect for chilly evenings. Ideal for family dinners or gatherings with friends, this soup is sure to please everyone at the table.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/2 cup creamy unsweetened peanut butter
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chopped carrots and bell peppers (mixed)
- 3 cups low-sodium chicken broth
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- Fresh cilantro (for garnish)
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- Layer the chicken thighs in the bottom of your crockpot. Add the chopped carrots and bell peppers on top.
- In a mixing bowl, whisk together peanut butter, coconut milk, chicken broth, grated ginger, soy sauce, and lime juice until smooth.
- Pour the mixture over the layered chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken directly in the pot using two forks. Stir well and serve hot garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg