Crock Pot Chicken Curry Soup Recipes

SLOW COOKER THAI CHICKEN SOUP

Steps:

• Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
• Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
• Stir to combine.
• Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
• Remove chicken and cut into chunks.
• Stir back into soup.
• Stir in lime juice.
• Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
• Serve over brown rice or noodles and garnish with cilantro and peanuts.

CROCK POT CHICKEN CURRY SOUP

Steps:

• Combine soup and water in slow cooker.
• Stir in curry powder.
• Add chicken and carrots.
• Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
• If using high heat, turn to low after cooking time.
• Stir in coconut milk, sweet pepper, and green onions.
• Cover and cook for 15 minutes more.

SLOW COOKER CHICKEN CURRY

Steps:

• Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
• Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

CHICKEN CURRY

Steps:

• In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
• Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
• Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
• To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.