Slow Cooker Pumpkin Peanut Butter Chicken Soup
A rich, creamy, and comforting fall soup combining pumpkin, peanut butter, coconut milk, and tender chicken — all slow-cooked to perfection for a cozy, hearty meal.
Equipment
- Slow cooker
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Mixing spoon
- Forks for shredding chicken
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 1 cup pumpkin puree canned or homemade
- ½ cup natural creamy peanut butter
- 1 can 13.5 oz light coconut milk
- 3 cups low-sodium chicken broth
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ¼ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 1 tablespoon lime juice optional, for serving
- Fresh cilantro and chopped peanuts for garnish
Instructions
- Place chicken in the bottom of your slow cooker. Add onion, garlic, and fresh ginger on top.
- Spoon in pumpkin puree and peanut butter, then sprinkle with cayenne, salt, and pepper.
- Pour in coconut milk and chicken broth, stirring gently to combine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken is tender.
- Remove chicken, shred with two forks, and return it to the soup. Stir well to blend.
- Taste and adjust seasoning — a splash of lime juice brightens the flavor beautifully.
- Garnish with cilantro, crushed peanuts, or a drizzle of coconut milk before serving.
Notes
Nutritional Information (per serving)
- Calories: 310 kcal
- Protein: 28 g
- Carbohydrates: 14 g
- Fat: 14 g
- Saturated Fat: 6 g
- Sodium: 480 mg
- Fiber: 3 g
- Sugar: 6 g
