Ingredients for Chicken Vegetable With Peanut Butter Soup For Crockpot
- 4 cups chicken broth
- 2 lbs boneless, skinless chicken breasts, diced
- Red Potatoes
- 1 cup baby carrots, chopped
- 1 medium zucchini, chopped
- Diced Tomatoes
- 2 stalks celery, chopped
- Onion
- Red Bell Pepper
- 3 cloves garlic, minced
- 1/2 cup low fat creamy peanut butter
- 1/4 cup fresh parsley, chopped
- 1 (13.5 ounce) can light coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
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How to Make Chicken Vegetable With Peanut Butter Soup For Crockpot
- In a 5-6 quart slow cooker, combine the chicken broth, peanut butter, coconut milk, soy sauce, ginger, garlic, diced chicken breast, carrots, and celery.
- Cover and cook on low for 7 hours, or until chicken is cooked through and vegetables are tender.
- Stir in the zucchini and parsley.
- Continue to cook on low for an additional 30-45 minutes, or until zucchini is tender.
- Serve hot and enjoy! Garnish with extra parsley or chopped peanuts (optional).
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
7g
Carbs
8g
