Slow Cooker Chicken Coconut & Lime Soup - 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!
Cook Time: 6 hours
Yield: 4 servings
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