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    8

Slow-Cooker Curried Chicken Soup with Cauliflower and Cilantro

  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 8

Throw savory chicken, fiery curry paste and hearty veggies in the slow cooker, and don’t think about it again until supper time -- that is, if you can ignore those delicious aromas! MORE + LESS -

Ingredients

1
carton (32 oz) Progresso™ chicken stock or broth
1/3
cup Thai red curry paste
1
tablespoon fish sauce
20
oz boneless skinless chicken thighs, cut into bite-size pieces
4
cups fresh cauliflower florets, coarsely chopped
1
red bell pepper, coarsely chopped (1 cup)
1
cup canned coconut milk (not cream of coconut)
1
cup fresh cilantro leaves, chopped
1
tablespoon soy sauce
4
cups hot cooked white rice
1
lime, cut into wedges

Steps

Hide Images
  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix stock, curry paste and fish sauce in slow cooker; beat with whisk. Add chicken, cauliflower and bell pepper.
  • 2
    Cover and cook on Low heat setting 4 to 6 hours or until chicken is cooked through and cauliflower is tender. Stir in coconut milk, cilantro and soy sauce.
  • 3
    Serve over rice with lime wedges.

Expert Tips

  • Short on time? Try using microwavable frozen rice as a shortcut.
  • Resist the urge to use “lite” coconut milk. There’s no substitute for the lusciousness of the full-fat version.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1450mg
61%
Potassium
480mg
14%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
10%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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