Slow Cooker Thai Chicken Soup

As new moms, my friend Lexi and I often laugh about our pre-baby lives. We are just in awe of what we did with our tremendous amount of free time! I was recently reading my blog looking for a recipe, and realized that I used to make new recipes every week, take pretty foodie photos, and watch Ina Garten's cooking show. Now, I change diapers, make baby food, snap photos with my iPhone, drink way too much coffee, and fall more in love with Charlie every day. Can you believe he's almost 6 months old! 

Every life has different chapters, and I'm soaking up the baby chapter. Soaking it up like pancakes drowning in maple syrup. Babies are just the most fascinating little creatures. Last weekend my mom came to visit, and we sat on the floor and watched Charlie for hours. I think our guys thought we were a little bonkers, but they knew better than to say anything. Women love babies. 

This weekend I did pull out my slow cooker and made a new recipe, this really easy and DELICIOUS thai coconut chicken soup that I had to share. It's on my top five list of slow cooker favorites. I also love that my crock pot has a keep warm setting, so dinner can be at 630, or 7, or 730, which allows us a little spontaneity for an evening walk or happy hour. Also, can I tell you how much I love blue japanese bowls? I found these on sale at TJ's and snatched them up! 

Slow Cooker Thai Chicken Soup
from Foodie Crush (one of my favorite bloggers)

2 Tablespoons red curry paste
2 (12 ounce) cans coconut milk
2 cups chicken stock
2 Tablespoons fish sauce
2 Tablespoons brown sugar
2 Tablespoons peanut butter
1-1/2 pounds chicken breasts, cut into 1-1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 Tablespoons lime juice
Cilantro for garnish
Cooked white rice (I used thai noodles)

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a slow-cooker bowl. Place the chicken breast, red bell pepper, onion, and ginger in the slow cooker, cover, and cook on high for 4 hours.

Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice. Top with peanuts and lime wedges before serving. 

*If you are planning to freeze this recipe, I would not add the peas to the frozen batch. They get soft and taste better if you add them when reheating the soup. 

Slow Cooker White Bean Chicken Chili

This is one of my all time favorite recipes, and I am just so excited that the cool weather has arrived and I can share it on the blog! This recipe pairs really well with these firecrackers and I always serve them together. 

I had an Epic Fail today in an attempt to  just grocery shop at Target. I came home with my favorite salsa verde for this recipe, along with festive fall decorations, a Boots #7 night face cream, and adorable leopard flats. Woops! 

Last year, I brought a pot of this chili to a Superbowl party and so many of my colleagues have requested the recipe. This chili would freeze beautifully, though I cannot ever remember having leftovers.

Without further ado...

Slow Cooker White Bean Chicken Chili
adapted from allrecipes

1 onion, chopped
2 cloves garlic, minced
2 jalapenos, minced and seeds removed (can leave this out for less heat)
1 (16 once) can chicken broth
1 jar (24 oz) Salsa Verde (the superstar ingredient!) - buy good quality! I use target Archer Farms Salsa Verde
1 (16 ounce) can fire-roasted tomatoes (I use Muir Glen organic)
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin (if you are a cumin lover like me, double this amount)
1 bag frozen corn (or substitute a can of corn)
3 or 4 chicken breasts 
2 (15 ounce) cans white beans, rinsed
2 Tbsp corn starch 
1 pinch of salt and ground black pepper

Optional garnishes - sour cream, shredded cheddar cheese, lime wedges, avocado, firecrackers, hot sauce

1. In a slow cooker, combine all ingredients except for chicken and stir well.
2. Layer chicken on top and cook on low for 8 hours.
3. Remove chicken breasts, place on plate, and shred with 2 forks. Return chicken to slow cooker and mix well. 
4. Serve with desired garnishes.