Slow Cooker Asian Chicken And Mushroom Soup Recipe

Ingredients

1

tablespoon vegetable oil

2

teaspoons dark sesame oil

2

tablespoons finely chopped garlic

1

tablespoon grated gingerroot

1

package (3.5 to 4 oz) fresh shiitake or gourmet blend mushrooms, thinly sliced

2

boneless skinless chicken breasts

1

tablespoon refrigerated lemongrass paste (from 4-oz tube)

1

can (15 oz) straw mushrooms, drained

2

cans (4 oz each) mushrooms pieces and stems, drained

1

carton (32 oz) Progresso™ chicken broth (4 cups)

1/2 cup sliced green onions (8 medium)

Preparation

Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat vegetable oil and sesame oil over mediumhigh heat. Add garlic, gingerroot and shiitake mushrooms; cook 4 to 5 minutes, stirring frequently, until mushrooms begin to brown. Spoon mixture into slow cooker. Add chicken to skillet; cook 6 minutes, turning once, until lightly browned. Place chicken on mushroom mixture in slow cooker.

Add lemongrass paste, canned mushrooms and broth to slow cooker; stir to combine.

Cover; cook on Low heat setting 4 hours.

Remove chicken from slow cooker to plate; shred chicken, using 2 forks. Add shredded chicken and onions to slow cooker; stir to combine.