Servings: 7
Prep Time: 20 minutes
Cook Time: 4 hours (on high) or 7 hours (on low)
Total Time: 4 hours 20 minutes
Estimated Calories: 320 per serving
This Thai Coconut Chicken Soup (Slow Cooker) is creamy, aromatic, and packed with flavor. Tender chicken, coconut milk, and red curry come together for a comforting soup that’s easy to make and perfect for sharing. Just set it and forget it!
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth
- 2 cans (13.5 oz each) coconut milk
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add chicken thighs, chicken broth, coconut milk, bell pepper, mushrooms, onion, garlic, ginger, red curry paste, fish sauce, brown sugar, lime juice, salt, and pepper to the crockpot.
- Stir to combine. Cover and cook on high for 4 hours or low for 7 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to the soup.
- Stir in baby spinach (if using) and let wilt for 2–3 minutes.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges.
Tips
- For extra heat, add sliced Thai chilis or a dash of chili oil before serving.
- Serve with jasmine rice or rice noodles for a heartier meal.
FAQ
Can I use chicken breast instead of thighs?
Yes, but thighs stay more tender during slow cooking.
Related recipes: One-Pot Chicken & Veggie Skillet
