Chicken Vegetable With Peanut Butter Soup for Crockpot

"Yummy recipe for those Peanut Butter lovers. Leftovers taste better the second day Adapted from similar recipe on allrecipes.com."
 
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photo by JennyMidget photo by JennyMidget
photo by JennyMidget
photo by JennyMidget photo by JennyMidget
Ready In:
9hrs 25mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Combine all ingredients except the zuchini and parsley in a 5-6 quart slow cooker.
  • Cover and cook for 7 and 1/2 hours on low heat.
  • Turn cooker on high and add the zucchini and parsley and cook for 1/2 to 3/4 hours.
  • Serve while piping hot.

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Reviews

  1. Very tasty - lots of beautiful ingredients, and the peanut butter gives a nice creamy texture but without the overpowering oiliness that real cream would give. Nice nutty aftertaste. Used no-added-salt peanut butter in mine, and served with crusty rolls. Thanks for this recipe!
     
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