*** A MUST-TRY!!! ***
Continuing with our soups, stews, and chilis to keep us warm during these winter months, today I’m blogging one of my absolute FAVORITE dishes. Not only is it delicious but this recipe makes a HUGE batch. I make several individual portions for weekday lunches or dinners then freeze about half of it to have a month or so later when I’m craving it again.
Don’t get nervous by the long list of ingredients. I do some omissions and substitutions to simply (see below) and it’s so worth it!
Slow Cooker Thai Coconut Chicken Wild Rice Soup http://carlsbadcravings.com/slow-cooker-thai-coconut-chicken-wild-rice-soup/
1+ pound boneless skinless chicken breasts
1 cup uncooked brown rice or wild rice blend, rinsed and drained
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 onion, diced
¼ cup red curry paste
1 Tbsp freshly grated ginger
4 garlic cloves, minced
2 Tbsp brown sugar
3 Tbsp fish sauce
2 Tbsp low sodium soy sauce
1 Tbsp dry basil
1 ½ tsp salt
1 tsp ground cumin
½ tsp pepper
2 14 oz. cans cans coconut milk
5 cups low sodium chicken broth
1 Tbsp arrowroot powder
¼ cup water
1/3 cup creamy peanut butter
2 Tbsp lime juice
2-4 tsp garlic chili sauce/paste
Place chicken in the bottom of your slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked. Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred. Meanwhile, whisk 1-tablespoon arrowroot powder with 1/4 cup water and add to slow cooker (this is a slurry to thicken the soup but would be fine to omit). Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Taste and add additional salt, pepper, peanut butter, garlic chili sauce/paste as desired. If you would like a less “chunky” soup, stir in additional broth and/or omit the slurry.
As is, this recipe contains at least 5 carb servings (depends on the size of your apple and sweet potato) and 3 fats. Could certainly increase the protein if you wanted. This FILLED my 6-quart cooker! I use 3 average sized chicken breasts, 2 med-large sweet potatoes because I chose to omit butternut squash and the apple, 2 medium zucchini, more soy sauce to substitute fish sauce. If you make 10+ servings from this recipe as I do, count each as ½ carb, 1/3 fat, and truly not much protein so you could add that in quite a bit more. You can round out the fat to a ½ serving with a little sprinkle of chopped peanuts as garnish.
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