Slow Cooker Thai Chicken Soup with Wild
Rice ala ~DKBB~
4 boneless chicken thighs
1 Tbsp. olive or coconut oil
1 c. uncooked wild rice blend, rinsed and drained
1 c. butternut squash, peeled and cubed
1 small sweet potato or parsnip, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 medium onion, diced
2-4 Tbsp. red curry paste
1 Tbsp. grated ginger
4 cloves garlic, minced
2 Tbsp. brown sugar
3 Tbsp. fish sauce
2 Tbsp. (low sodium) soy sauce
1 Tbsp. dry basil
1½ tsp. salt
1 tsp. ground cumin
½ tsp. pepper
22-24 oz. coconut milk
4 c. chicken broth
1 c. water
1 Tbsp. cornstarch
¼ c. water
⅓ c. creamy peanut butter
2 Tbsp. lime juice
2-4 tsp. sriracha or Asian chili sauce or chili garlic sauce
- Rub chicken with oil and place in bottom of 6-qt. crockpot, followed by all of the ingredients in Phase 1.
- Cover and cook on high for 3-4 hours or on low for 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 the cornstarch and water and add to crockpot; stir in peanut butter and lime juice.
- Add chicken back to crockpot and cook on High for ½ hour, until soup slightly thickens; be sure to stir well in incorporate the peanut butter until it’s smooth.
- Taste and add additional salt, pepper, peanut butter, and/or sriracha or chili (garlic) sauce as desired.
- You can add more broth if you want a less “chunky” soup.
