Slow Cooker Thai Chicken Soup

  (14 oz) cans  lite coconut milk

cups  chicken broth

  cup  peanut butter (the all-natural, runny kind no sugar or salt added)

jar red curry paste (start with 1/4 cup and add more to taste, I used the whole jar, but we like spice)

  tablespoons  fish sauce

low sodium soy sauce

  tablespoons  dark brown sugar

  cloves  garlic (minced or pressed)

  teaspoon  ground ginger

red pepper flakes (optional, start without and add after cook time for more spice)

pound  raw boneless, skinless chicken breasts

yellow onion (diced)

diagonally sliced carrots

red bell pepper (sliced)

  (8 oz) package sliced mushrooms

head broccoli (cut into florets)

salt (to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth)

lime juice

Chopped cilantro (garnish)

Chopped peanuts (garnish)

Brown rice or noodles (for serving)