Hot Sour Crock Pot Slow Cooker Soup Recipes

SLOW COOKER HOT AND SOUR SOUP

Steps:

• Add all the ingredients from the "Slow Cook" section to the crockpot, except the eggs.
• Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• In a measuring cup combine cornstarch with broth and whisk until fully dissolved.
• Next, 30 minutes towards the end of the cooking, stir in the cornstarch slurry, stir to combine.
• Drizzle the beaten egg and stir to form egg ribbons.
• Garnish with green onions and serve.

SLOW COOKER HOT AND SOUR SOUP

Steps:

• Combine the pork, sesame oil, mushrooms, red pepper flakes, water chestnuts, tofu, bamboo shoots, broth, soy sauce, and water in a crock pot. Mix gently then cover the crock pot and cook on low heat for 4-5 hours or until the pork is tender and cooked. Serve hot. Garnish individual servings with chopped green onion.

CROCK POT HOT & SOUR SOUP

Steps:

• Put all ingredients except green onion tops in crock pot.
• Cook covered for about 8 hours on low.
• When ready, serve topped with green onion tops.

HOT & SOUR CROCK POT SLOW COOKER SOUP

Steps:

• Rinse mushrooms under cold water and add to Crock-Pot® slow cooker. Add chicken stock, pork, tofu, sauce, vinegar, ginger, and hot pepper sauce. Stir, cover and set on low temperature for 8 to 12 hours.
• Just before serving, add peas. Drizzle beaten egg into broth without stirring. Mix cornstarch with 1 tbsp (30 mL) water and drizzle into hot broth stirring slowly until it thickens. Garnish with green onion if desired.
• Tip: If you would prefer to use VH® Sweet & Sour Sauce for Dipping for this recipe, use 1 1/4 cups (300 mL) and add 2 tbsp (30 mL) VH® Soya Sauce before slow cooking.

SLOW-COOKER SWEET-AND-SOUR PORK

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.