Mango & Coconut Chicken Soup
I love preparing dinner in a slow cooker because it’s such carefree cooking. This hearty chicken soup uses ingredients that I love, like coconut milk, edamame and fresh ginger. It’s a perfect party dish.
—ROXANNE CHAN ALBANY, CA
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
2 tablespoons canola oil
1 can (15 ounces) whole baby corn, drained
1 package (10 ounces) frozen chopped spinach, thawed
1 cup frozen shelled edamame, thawed
1 small sweet red pepper, chopped
1 can (13.66 ounces) light coconut milk
1/2 cup mango salsa
1 teaspoon minced fresh gingerroot
1 medium mango, peeled and chopped
2 tablespoons lime juice
2 green onions, chopped
1. In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables.
2. Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-size pieces. Return meat to slow cooker.
3. Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.