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    You are in: Home / Recipes / Chicken Vegetable With Peanut Butter Soup for Crockpot Recipe
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    Chicken Vegetable With Peanut Butter Soup for Crockpot

    Chicken Vegetable With Peanut Butter Soup for Crockpot. Photo by JennyMidget

    1/2 Photos of Chicken Vegetable With Peanut Butter Soup for Crockpot

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 25 mins

    25 mins

    9 hrs

    Hashman's Note:

    Yummy recipe for those Peanut Butter lovers. Leftovers taste better the second day Adapted from similar recipe on allrecipes.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 26, 2011

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Vegetable With Peanut Butter Soup for Crockpot

    Serving Size: 1 (537 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 216.5
     
    Calories from Fat 46
    21%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.4 g
    7%
    Cholesterol 23.2 mg
    7%
    Sodium 829.7 mg
    34%
    Total Carbohydrate 26.7 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 7.1 g
    28%
    Protein 15.9 g
    31%

    The following items or measurements are not included:

    low-fat peanut butter

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