Slow Cooker Chinese Hot and Sour Soup

Slow Cooker Chinese Hot and Sour Soup makes it super easy to make your American Chinese restaurant favorite at home.

8 cups 2 quarts chicken broth

1/3 cup soy sauce

1/3 cup rice vinegar

1/2 cup canned bamboo shoot strips

8 oz mushrooms sliced

1 tablespoon crushed fresh ginger

1 teaspoon to 1 tablespoon sriracha sauce

1 teaspoon white pepper

1 teaspoon sugar

1 square firm tofu cubed

1/4 cup freshly chopped cilantro

1/4 cup sliced green onions

To Make

Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.

Cook on low 6 to 8 hours, or high 3-4 hours.

Stir in cilantro and green onions just before serving. Serve hot.

Slow Cooker Pumpkin Turkey Chili

Slow Cooker Pumpkin Turkey Chili

Recipe by: coffee_junkee 

"An easy chili that's sure to please. I've made this for a Halloween party and a chili cook-off at work with great results! It's a great base with lots of options to spice it up depending on the crowd you're cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs."

Ingredients

1 tablespoon olive oil

1 pound ground turkey

1 onion, chopped

1 (28 ounce) can diced tomatoes

2 cups cubed fresh pumpkin

1 (15 ounce) can chili beans

1 (15 ounce) can seasoned black beans

3 tablespoons brown sugar

1 tablespoon pumpkin pie spice

1 tablespoon chili powder

To Make

Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.

Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. 

Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.