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Place the frozen chicken potstickers into the slow cooker.
Add approximately half a bag of matchstick carrots.
Incorporate the finely chopped leek.
Add a generous amount of whole garlic cloves.
Include the rough-chopped brown button mushrooms.
Pour in the coconut milk.
Mix in a small amount of ginger paste and sesame oil.
Add a portion of sliced green onion, saving some for garnish.
Pour in a splash of low-sodium soy sauce.
Add about half of the vegetable broth, adjusting the amount as necessary.
Season the mixture with Kinder's blend, red pepper flakes, and furikake mix.
Stir everything together to blend the flavors.
Cover the slow cooker and set it to high for 2 to 3 hours, until the soup is hot and the potstickers are fully cooked.
Serve hot, optionally garnished with extra green onion, sriracha, sesame seeds, or crispy rice.