Chicken Vegetable With Peanut Butter Soup for Crockpot

Total Time
9hrs 25mins
Prep 25 mins
Cook 9 hrs

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

Ingredients Nutrition


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


Most Helpful

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!

JennyMidget July 26, 2011

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