Slow Cooker Chicken Coconut & Lime Soup - By Maria Emmerich

By: Maria Emmerich

Slow cooking makes the house smell delicious when you get home! I also love that you can open the slow cooker up and eat when you are hungry! If you are having a hard time feeding a busy family during the school year with sports, after school activities, and work obligations, OR if you are practicing Intermittent Fasting and don’t eat at the same time, SLOW COOKING is perfect! After school or work, just open the cover and dish up a bowl as needed!

Prep: 5 minutes 
Cook Time: 6 hours 
Yield: 4 servings
1 1/2  lb  boneless chicken thighs, cut into bite-size chunks 
2  cups  mushrooms, sliced 
1/2  cups  red bell pepper, seeded and sliced 
4  whole  green onions, white and greens part, sliced 
3  cups  kettle and Fire Coconut Curry and Lime broth 
few drops  stevia glycerite 
1  tbsp  peeled and finely minced fresh ginger 
4    fresh lime wedges 
1/3  cups  chopped fresh cilantro 

1. Grease a 6-quart slow cooker. Place the raw chicken chunks, mushrooms, peppers, green onions, Kettle and Fire Coconut curry and lime broth, natural sweetener, and ginger in the slow cooker and cook for 6 hours on low or until chicken is done.

2. Serve into soup bowls, garnish with lime wedges and sprinkle with cilantro.

3. Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month. To reheat place in a pot over medium heat for 4 minutes or until heated through.

NUTRITION – 184 calories, 9g fat, 22g protein, 4g carbs, 2g fiber

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