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Slow Cooker Coconut Curry Chicken Soup

This is a Thai-inspired chicken soup that goes together in about 15 minutes of prep, then just sits in the slow cooker until dinner. The green curry paste gives it heat and the coconut milk makes it creamy without being heavy.
prep time15 minutes
cook time4 hours
total time4 hours 15 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 1 green bell pepper, diced
  • 2 carrots, peeled and diced
  • 1 can lite coconut milk, 14 oz
  • 2 Tbsp green curry paste
  • 1 1/2 tsp fresh grated ginger
  • 2 cups reduced-sodium chicken broth
  • ~1 3/4 lbs boneless skinless chicken breasts
  • 1 cup coconut milk, for extra creaminess - optional
  • Fresh cilantro or basil for topping

Instructions

  • Dice green bell pepper and carrots into 1/2 inch pieces.
  • Add lite coconut milk, green curry paste, and ginger to slow cooker.
  • Whisk until curry paste is smooth and well incorporated.
  • Pour in chicken broth and stir to combine.
  • Add whole chicken breasts and diced vegetables.
  • Cover and cook on high for 4 hours or low for 7-8 hours until chicken reaches 165F internal temperature.
  • Remove chicken and shred using two forks.
  • Return shredded chicken to slow cooker and stir.
  • For extra creaminess, add 1 cup coconut milk and stir.
  • Top each bowl with fresh cilantro or basil.

Notes

Curry paste will clump initially but smooths out with whisking. Chicken will be very tender and shred easily after cooking.