Slow Cooker Thai Chicken And Butternut Soup Food

SLOW COOKER CHICKEN THAI SOUP

Steps:

• Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
• Cover and cook on high for 4 hours.
• Add in the peas and cook for 30 minutes longer.
• Stir in lime juice and serve with cilantro and white rice.

SLOW COOKER THAI CHICKEN SOUP

Steps:

• Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
• Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
• Stir to combine.
• Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
• Remove chicken and cut into chunks.
• Stir back into soup.
• Stir in lime juice.
• Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
• Serve over brown rice or noodles and garnish with cilantro and peanuts.

SLOW COOKER THAI CHICKEN AND BUTTERNUT SOUP

Steps:

• Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker.
• Stir to combine (this won't be perfect since the curry paste will dissolve as it heats up, but give it a good start).
• Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
• Remove the chicken from the soup and shred. Set chicken aside for a minute while you blend the rest of the soup.
• Using an immersion blender, puree the squash and broth mixture until very smooth. (If you don't have an immersion blender, let the soup cool a bit and, working in batches, puree in a food processor or blender until smooth).
• Stir in shredded chicken, quinoa, diced bell peppers, and cilantro.
• Squeeze in the lime juice or cut the lime into 6 wedges and let everyone squeeze over their own.
• Garnish with peanuts or cashews, if desired.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
• Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.