Slow Cooker Thai Chicken And Butternut Soup Recipes

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

Frank's Favorite Slow-Cooker Thai Chicken image

Chicken thighs get delish with a family-pleasing, super-easy crock pot recipe. Only one step, start in the morning, ready when you get home. Just add your favorite rice.

Provided by sweet-potato

Categories World Cuisine Recipes Asian

Time 8h15m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup hot salsa
¼ cup chunky peanut butter
¾ cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
½ cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Steps:

Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 13.7 g, Cholesterol 136.8 mg, Fat 35.9 g, Fiber 3.6 g, Protein 47.6 g, SaturatedFat 9.1 g, Sodium 859.7 mg, Sugar 4.9 g

SLOW COOKER THAI CHICKEN SOUP

Slow Cooker Thai Chicken Soup image

This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup!

Provided by Jennifer Debth

Categories Main Dish Soup

Time 3h10m

Number Of Ingredients 21

Ingredients

2 (14 oz) cans lite coconut milk
3 cups chicken broth
1/2 cup peanut butter (the all-natural, runny kind no sugar or salt added)
1 (4 oz) jar red curry paste
2 tablespoons fish sauce
5 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
4 cloves garlic (minced or pressed)
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, start without and add after cook time for more spice)
1 pound raw boneless, skinless chicken breasts
1 yellow onion (diced)
1 cup diagonally sliced carrots
1 red bell pepper (sliced)
1 (8 oz) package sliced mushrooms
1 head broccoli (cut into florets)
salt (to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth)
3 tablespoons lime juice
Chopped cilantro (garnish)
Chopped peanuts (garnish)
Brown rice or noodles (for serving)

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.

Nutrition Facts : Calories 239 kcal, Carbohydrate 16 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 877 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 cup

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Slow-Cooker Thai Butternut Squash Peanut Soup image

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

Steps:

In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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