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Add light coconut milk, chicken broth, pumpkin puree, peanut butter, ginger, garlic, cayenne pepper, salt and pepper to the bowl of a slow cooker. Whisk together until smooth and well combined. Next add in boneless skinless chicken breast and diced onion. Cover and cook for 3-4 hours on high or 6-7 hours on low.
Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board. Shred chicken with two forks, then add back to the slow cooker. Ladle into bowls, then garnish with cilantro and chopped peanuts. Optional to serve the soup over brown rice or quinoa. Serves