Six days in to
Crock-Tober and I am still going strong!
Getting creative and exploring options outside of the
‘usual suspects’ of beef stew, chili, and pot roast
(although, I admit, the first two have been on the menu!).
And, while this one is called a soup,
it was certainly not as soup like as I imagined.
I served it over cilantro lime rice
(white rice, steamed, with fresh cilantro and lime juice/zest stirred in)
and it was a great main dish.
Tonight’s needs a little ‘tweeking’…
the flavor was good but needed a little more kick for my family.
I think next time I might add a bit of diced red peppers
and some crushed red pepper,
but I’m posting the recipe as I made it… it was yummy,
got the ‘repeat’ vote
and is certainly something I will revisit!
- 6 boneless, skinless chicken breast – cut into bite sized pieces
- 1 onion, diced
- 1 TBSP ginger
- 2 carrots, peeled and diced
- 1 can of pumpkin (not pie filling)
- 1/2 cup mango nectar
- 1/2 cup fresh lime juice
- 1/2 cup creamy peanut butter
- 3 cups chicken broth
- 1 cup white wine
- 1/2 cup fresh cilantro, minced
- 1/2 cup of half and half
- 1 TBSP cornstarch
- 1/2 cup salted peanuts, coarsely choppedI browned my diced chicken in an iron skillet just to seal in some juice but it totally wasn’t necessary. Place chicken, carrots, pumpkin, mango nectar, lime juice, peanut butter, broth, and wine in crock pot. Stir to combine and cook on low for 8 hours. Stir in half and half and corn starch together. Pour in crockpot and cook on high until the mixture thickens. Serve over rice and sprinkle with peanuts and fresh cilantro.