Easy slow cooker pumpkin peanut butter chicken soup made with creamy coconut milk, pumpkin puree, natural peanut butter and delicious spices. This healthy peanut butter chicken soup is protein packed with unique, warming flavors that the whole family will love! Serve with rice or naan for a satisfying weeknight dinner.
1 (15 ounce) can light coconut milk
1 (15 ounce) can pumpkin puree
1 ½ cups low-sodium chicken broth
½ cup natural creamy peanut butter (just peanuts + salt as the ingredients)
1 tablespoon freshly grated ginger
3 cloves garlic, minced
½ teaspoon cayenne (use only ¼ teaspoon if you don’t like things as spicy)
½ teaspoon salt
Freshly ground black pepper
1 1/2 pounds boneless skinless chicken breast
1 yellow onion, diced
Fresh chopped cilantro
Roasted chopped peanuts
Cooked brown rice
Add light coconut milk, chicken broth, pumpkin puree, peanut butter, ginger, garlic, cayenne pepper, salt and pepper to the bowl of a slow cooker. Whisk together until smooth and well combined. Next add in boneless skinless chicken breast and diced onion. Cover and cook for 3-4 hours on high or 6-7 hours on low.
Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board. Shred chicken with two forks, then add back to the slow cooker. Ladle into bowls, then garnish with cilantro and chopped peanuts. Optional to serve the soup over brown rice or quinoa. Serves 6.
To make vegan: use vegetarian broth and two cans of drained chickpeas instead of chicken.
Feel free to add veggies: I like to stir in 1 cup frozen peas, a few cups of spinach or julienned bell peppers at the end and allow the soup to cook in the slow cooker for 10-15 more minutes.