Crockpot Hot And Sour Soup Recipe

I can’t wait to share my Crockpot hot and sour soup, where tender chicken and mushrooms mingle in a tangy, spicy broth you’ll want to save for later.

I never expected a slow simmer to deliver this kind of bite but my Crockpot Hot And Sour Soup really does. I wanted tang and heat without fuss, so I leaned on boneless skinless chicken breasts and fresh shiitake mushrooms for meatiness and chew.

This is my version of Hot And Sour flavor, not something watered down, and it somehow tastes like the kind of bowl you order at a no frills place late at night. If you save the pin, try it when you want something punchy and easy, though I will admit I ruined one batch before I nailed it.

Ingredients

• Chicken breast: Lean protein, fills you up, low fat when trimmed, cooks tender.
• Shiitake mushrooms: Earthy flavor, adds fiber and vitamin D, umami depth to broth.
• Bamboo shoots: Crunchy, low calorie, adds texture and mild sweetness sometimes.
• Rice vinegar: Gives bright sour tang, balances salty and spicy notes.
• Soy sauce low-sodium: Salty savory backbone, brings umami, choose low sodium to save salt.
• Eggs: Adds silky richness and protein, makes soup more filling.
• Chili garlic sauce: Peppery heat, adds spice and a little fermented garlicky kick.
• Scallions: Fresh oniony hint, adds brightness and some vitamins.
• Toasted sesame oil: Tiny drizzle gives nutty aroma, a little goes long way.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts about 2 small breasts
• 6 cups low-sodium chicken broth
• 8 oz fresh shiitake mushrooms stems removed and sliced
• 1 cup canned bamboo shoots drained and thinly sliced
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1/4 cup low-sodium soy sauce
• 3 tbsp rice vinegar
• 1-2 tbsp chili garlic sauce or sambal oelek to taste
• 1 tsp ground white pepper
• 1 tsp sugar (optional)
• 3 tbsp cornstarch plus 3 tbsp cold water for slurry
• 2 large eggs lightly beaten
• 1 tbsp toasted sesame oil
• 3 scallions thinly sliced for garnish
• Salt to taste

How to Make this

1. Put chicken breasts, chicken broth, sliced shiitake, bamboo shoots, garlic, ginger, soy sauce, rice vinegar, chili garlic sauce, white pepper and sugar if using into the crockpot and give it a quick stir so everything’s mixed.

2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is cooked through and mushrooms are tender.

3. Take the chicken out, shred it with two forks right in a bowl, and return the shredded chicken to the crockpot.

4. In a small bowl whisk together 3 tbsp cornstarch and 3 tbsp cold water until smooth, that’ll be your slurry.

5. Turn the crockpot to high, slowly whisk in the cornstarch slurry while stirring the soup, let it cook 8 to 12 minutes until it thickens slightly.

6. Reduce heat to low and slowly drizzle the beaten eggs into the soup in a steady stream while stirring gently so you get egg ribbons not clumps.

7. Stir in the toasted sesame oil, taste and add salt if needed, and adjust vinegar or chili if you want it tangier or spicier.

8. Let the soup sit on warm for a few minutes so flavors marry, then give it one last stir.

9. Ladle into bowls, sprinkle with thinly sliced scallions and serve hot.

Equipment Needed

1. Crockpot or slow cooker about 6 quart, for cooking the soup low and slow
2. Chef knife and cutting board, to slice shiitake, scallions and mince garlic and ginger
3. Measuring cups and spoons, for broth, soy, vinegar, cornstarch etc
4. Mixing bowls, one medium to shred the chicken and mix the eggs, one small for the slurry
5. Whisk or fork, to smooth the cornstarch slurry and beat the eggs
6. Two forks, for shredding the cooked chicken right in a bowl
7. Wooden spoon or silicone spatula, for stirring while you add the slurry and eggs
8. Ladle, for serving hot into bowls

FAQ

Crockpot Hot And Sour Soup Recipe Substitutions and Variations

• Chicken breasts: swap for firm tofu or thin sliced pork. For tofu use about 14 oz, press out water, cut into strips and add in the last 30 minutes so it warms through without getting mushy. For pork use 1 lb thin slices, add at the start to cook fully.
• Low sodium soy sauce: use tamari or coconut aminos. Use equal amounts, then taste and adjust salt as needed.
• Fresh shiitake mushrooms: use cremini or button mushrooms, same volume, sliced. They give similar texture and umami so the soup still feels meaty.
• Cornstarch slurry: use arrowroot or potato starch mixed with cold water 1 to 1. Arrowroot makes a clearer glossy finish but dont let it boil too long, potato starch holds up better for longer cooking.

Pro Tips

– Sear the chicken and garlic/ginger quickly in a hot skillet before it goes in the crockpot. It takes 3 to 4 minutes but gives you way more depth of flavor than throwing everything in raw, and you wont miss the extra step once you taste it.

– Keep most of the shiitakes and bamboo shoots out until the last hour, or reserve a handful to stir in at the end for texture. Mushrooms go limp if they cook all day, bamboo loses its crunch, so add them later if you like bite.

– Make the cornstarch slurry smooth and stir it in slowly while the soup is simmering on high, not boiling. If it gets too thick, thin with a little hot broth, and if it looks gluey you whisk a bit of cold water into the slurry and try again.

– Drizzle the beaten eggs slowly while stirring gently and keep the heat low, that makes pretty egg ribbons instead of clumps. Finish with toasted sesame oil right at the end, and only salt after tasting since soy and broth might already have enough.