Crockpot Thai Chicken Soup
- 1 pound cooked chicken breast shredded or cut into bite-sized pieces (see note about using uncooked chicken)
- 1 small yellow onion sliced
- 1 large red bell pepper sliced into bite-sized pieces
- 3 large garlic cloves minced
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces white mushrooms sliced
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 13.5-ounce cans full-fat coconut milk or coconut cream
- 1 ½ tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice plus more for serving
- chopped kale or spinach if you wish
- Green onions thinly sliced for garnish
- Fresh chopped cilantro for garnish
1. Add the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar to a 6-quart slow cooker.
2. Pour in the broth, coconut milk, Thai curry paste, soy sauce, and rice wine vinegar, then give everything a good stir until combined.
3. Cover with the lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally.
4. Last ten minutes add in chopped kale or spinach.
4. Stir in the lime juice and adjust the seasoning to taste. Ladle the soup into bowls and finish with sliced green onions, fresh cilantro, and a lime wedge. Enjoy!
Note: You can use cooked, shredded chicken like the base recipe calls for, or swap in raw boneless, skinless chicken breasts instead. If using raw chicken, add it at the beginning with all the ingredients except the coconut milk. Cook on LOW for 6–8 hours or HIGH for 4 hours, then stir in the coconut milk during the last hour of cooking so it stays nice and creamy.
