Slow Cooker Coconut Curry Chicken Soup Recipes

SLOW COOKER COCONUT CURRY CHICKEN SOUP

Steps:

• Prep and chop vegetables and set aside.
• Add 14 oz of coconut milk, green curry paste, and ginger to a slow cooker and whisk to break up the curry paste and ginger.
• Add chicken broth, chicken breasts, and chopped vegetables, cover, and cook on high heat for 4 hours or low for 7-8 hours, or however long until the chicken is fully cooked (internal temp reaching at least 165°F).
• Remove chicken breasts from the slow cooker and shred. You can use two forks for shredding (the chicken will be very tender), or you can add the breasts to the bowl of a stand mixer and use the paddle attachment to quickly shred it all. Add shredded chicken back to the slow cooker.
• You can serve the soup at this point, or if you prefer a creamier soup, add an extra cup or so of coconut milk and stir everything to combine. Garnish with fresh basil or cilantro (if you want).

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 THAI COCONUT CHICKEN SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
• Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

SLOW COOKER COCONUT CURRY CHICKEN

Steps:

• Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
• Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.