Chicken Vegetable with Peanut Butter Soup for Crockpot
Warm, hearty, and uniquely flavorful, this Chicken Vegetable with Peanut Butter Soup for the crockpot is the perfect blend of comfort and exotic flair. Packed with tender chicken thighs, a medley of vibrant vegetables, and a creamy peanut butter and coconut milk base, this recipe delivers wholesome nourishment with a rich, nutty twist. Infused with spices like cumin and paprika, and finished with fresh cilantro and crushed peanuts, this soup is both satisfying and full of depth. Easy to prepare with just 15 minutes of prep time, the slow cooker does all the work, making it an ideal stress-free dinner for busy weeknights. Whether you’re seeking a cozy family meal or something unique to share, this peanut butter chicken soup is bound to impress. Perfect for six servings, it's a one-pot wonder that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 large Carrots, peeled and diced
- 2 Celery stalks, diced
- 2 medium Potatoes, peeled and cubed
- 1 large Red bell pepper, diced
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 4 cups Chicken broth
- 1 14.5-ounce can Diced tomatoes (canned)
- 0.5 cup Natural peanut butter (creamy)
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach leaves (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 2 tablespoons Crushed peanuts (for garnish)
Instructions
Place the chicken thighs in the bottom of the crockpot.
Add the diced carrots, celery, potatoes, red bell pepper, onion, and minced garlic on top of the chicken.
Pour in the chicken broth and diced tomatoes, ensuring all ingredients are covered in liquid.
In a small bowl, whisk together the peanut butter, coconut milk, cumin, paprika, salt, and black pepper until smooth.
Pour the peanut butter mixture into the crockpot and gently stir to combine without disturbing the layering too much.
Cover and cook on low heat for 6-7 hours, or until the chicken is tender and vegetables are fully cooked.
Remove the chicken thighs from the crockpot, shred them using two forks, and return the shredded chicken to the soup. Stir to incorporate.
If using baby spinach leaves, stir them into the soup during the last 10 minutes of cooking to wilt.
Ladle the soup into bowls and garnish with fresh cilantro and crushed peanuts before serving.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7638 mg | 332% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 68.1 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 710 mg | 55% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 7970 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
