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Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Hot and Sour Soup

Slow Cooker Hot and Sour Soup

  • Cooking Time:

    6 - 8 hours
  • Servings:

    10

Ingredients

1 c. Firm Tofu, cubed
1 c. Shittake Mushrooms
14 oz. Canned Bamboo Shoots, sliced
2 Carrots, julienned
2 Green Onions, sliced
32 oz. Vegetable Broth
1/4 c. Rice Vinegar
1/4 c. Soy Sauce or Coconut Aminos
2 T. Minced Ginger (fresh)
1 T. Minced Garlic
1 T. Hot Sweet Chili Sauce
salt & white pepper, to taste
3 T. cornstarch
1/4 c. cold water

 

Slow Cooker Hot and Sour Soup is a great starter for many of our Chinese slow cooker meals that I have on the website! So so good!

      1. Place all ingredients except tofu, water and cornstarch in a 5-Quart Slow Cooker.
      2. Cover. Cook for 6 hours on Low.
      3. Ina  small bowl, combine cornstarch and water to dissolve.  Add to slow cooker.
      4. Stir tofu into soup.
      5. Cover and cook for 30 additional minutes on Low.
      6. Serve in individual bowls topped with french fried onions.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Hot and Sour Soup

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot Girl3 Best Chinese Slow Cooker Recipes | SlowCookerSite.comTinaCindysusan Recent comment authors
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Heather Brumby Lawrence
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Heather Brumby Lawrence

Hi Jenn! I would love to see more tofu recipes! 🙂 I did a search and only found this one! Is there more in your book? If yes, how many? Super big fan! 🙂

susan
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susan

Is the 3/4 cup of broth right? Seems like far too little. Should it be 3-4 cups of broth?

Cindy
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Cindy

The answer to the last question makes no sense. If you use boullion cubes, you add them to 4 cups of water, mushroom liquid, 3 1/2 cups, but if you use canned vegetable broth you use less than a cup? Why would you not use the same quantity of liquid to cook with?

Tina
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Tina

I also have Susan’s question…the recipes don’t seem the same if you use cubes vs. broth. If I use cubes, I add 3 to 4 CUPS of water, but if I use broth, I only use 3/4 OF a cup….that doesn’t make sense. It should be equal amounts of liquid, right?

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[…] an entrée or something lighter for dinner, why not whip up this simple Hot and Sour Soup for an authentic Chinese cuisine. Simply add all of the ingredients in and let it cook, then […]

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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