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Slow Cooker Triple Berry Crisp
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?

trackback

[…] 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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