Slow Cooker Thai Chicken Soup

by heidi on October 3, 2013

Here’s the thing about cooking with slow cookers. It’s convenient. But only if you’re creating a recipe where you don’t have to dirty more than the slow cooker. Like this Slow Cooker Thai Chicken Soup.

Slow Cooker Thai Chicken Soup | FoodieCrush.com

I’m all about time management. I eat breakfast while I do the dishes, I brush my teeth while I tie on my running shoes. In other words, I’m a multi-tasker who isn’t terribly efficient at getting much of any of my laundry list of daily to-dos completed because my mind thinks I have to do more than six things at at time. Why? Oh why?

So these days, unless its a lazy day weekend, my to do list doesn’t always necessitate spending an hour and a half making dinner. I don’t mean letting it cook, I mean MAKING dinner.

Slow Cooker Thai Chicken Soup | FoodieCrush.com

Enter the genius invention that has been on every wedding registry since 1973. The slow cooker. And this Slow Cooker Thai Chicken Soup. 

If I’m going to use a slow cooker, I want to make a recipe where I don’t have to brown this, sauté that and dirty one single other pan to make my dream dinner come true.

Slow Cooker Thai Chicken Soup | FoodieCrush.com

Prepare yourself, you will need to dirty a cutting board and a knife. And maybe a whisk or big spoon.

But other than that? You can put that fancy dish washing scrubbie away my friend, this is a one stop shop recipe I’m happy to make. Just so long as someone else does the dishes dish.

This recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version change up the chicken broth for vegetable broth and omit the chicken.

Just be sure to keep the lime and the peanut buttery taste to complement the spiciness of the curry and you’re in business.

Slow Cooker Thai Chicken Soup

Yield: serves 6 as a main course, 8-10 as a side dish

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
http://www.foodiecrush.com/2013/10/slow-cooker-thai-chicken-soup/

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139 comments |

Posted in: chicken and turkey,soups and stews

{ 100 comments… read them below or add one }

Norma @ Allspice and Nutmeg October 3, 2013 at 3:49 am

I like that this is easy to prepare. Looks delicious!

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Robyn October 3, 2013 at 5:52 am

MMMmmmm….I’m all about one pot meals these days – beautiful! I’m sure the ingredients come together to create a flavourful, fragrant sumptuous meal. Thanks!

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Tieghan October 3, 2013 at 6:19 am

Heck yes! I could not agree more about the dirty of a dish when using the slow cooker, I mean I will do it, this is is so the way I would rather go! Plus, Thai soup is so my thing!

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Ali @ Inspiralized October 3, 2013 at 6:33 am

I REALLY need to whip out my slow cooker! Love this recipe and the photographs – wow !

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Kalyn October 3, 2013 at 7:26 am

Bookmarking immediately! (By which I mean pinning of course!)

I do have to respectfully disagree about not pre-browning or other prep for the slow cooker though. I mean, yes of course it’s great when there is a recipe like this where it’s not needed. But SO many slow cooker recipes benefit from pre-browning the meat or other things that only take a minute. I’m all about getting BEST RESULTS from the slow cooker, and if that takes a few minutes longer, I don’t mind.

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Courtney October 6, 2013 at 2:30 pm

Do you want to come over and do my dishes? :D

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Joyce October 13, 2013 at 3:45 am

Ninja makes a new slow cooker that sears, too! Approx. $89 @WalMart. Good reviews. Gotta get one!

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Laura (Blogging Over Thyme) October 3, 2013 at 7:28 am

This looks fabulous Heidi!! I need a slow cooker so badly.

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Bev @ Bev Cooks October 3, 2013 at 7:36 am

Maaaaaaaaaaaaaaaama YES.

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Stephanie @ Girl Versus Dough October 3, 2013 at 7:44 am

Oh slow cooker, how I love thee. Especially when it will make me this soup next week, because this is so happening.

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Becky @ Project Domestication October 3, 2013 at 8:01 am

I’m a sucker for anything Thai. And the slow cooker method makes this even better. Yum!

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Liz October 3, 2013 at 8:28 am

Looks so good. Thank you.

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Angie | Big Bear's Wife October 3, 2013 at 8:47 am

Those are the best type of slow cooker meals, the ones that only have to do with the slow cooker! That soup is just beautiful!

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Belinda @themoonblushbaker October 3, 2013 at 9:17 am

While my slow cooker is still out I need to make this before it gets too hot in Australia! Lovely varition on thai curry for the lazy cook

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Barbara @ Barbara Bakes October 3, 2013 at 9:23 am

This looks fantastic. I’m thinking I’ll turn it in to a pressure cooker recipe soon.

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Annalise @ Completely Delicious October 3, 2013 at 9:35 am

Bring on slow cooker weather! Mine’s already working overtime. Pinning this recipe!

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Meagan @ A Zesty Bite October 3, 2013 at 10:05 am

Oh man I want a big bowl of this soup. Everything looks beautiful!

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Nik@ABrownTable October 3, 2013 at 11:34 am

This is the best reason I have seen all week for me to get my slow cooker off the top shelf and put it to work.

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Sommer @ ASpicyPerspective October 3, 2013 at 1:37 pm

Love my crockpot, too! Wonderful recipe, Heidi! :)

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Ashley @ Wishes and Dishes October 3, 2013 at 2:39 pm

Thai dish in the crock pot?? I’m all for this!

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onfoodandfilm.com October 3, 2013 at 2:44 pm

This looks incredible! I am going go try it this weekend. And so cool to discover your page, it’s wonderful.

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Patti October 3, 2013 at 2:51 pm

That hits the spot, I love Thai food and warm soup is just perfect for this cool fall weather. Plus no muss no fuss.

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Anna @ Crunchy Creamy Sweet October 3, 2013 at 3:56 pm

I am all for soups in slow cookers! Love all the flavors going on here! Pinning!

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Sherri McNary October 3, 2013 at 5:03 pm

Can’t wait to try Thai Soup in the crockpot!

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Averie @ Averie Cooks October 3, 2013 at 6:59 pm

The colors on this are just outstanding. I need to dust off my slow cooker. It’s that time of year where it comes in so handy. The coconut milk in your soup just sounds so wonderful!

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Sarah | The Sugar Hit October 3, 2013 at 7:26 pm

MAN, I want to eat a bowl of this right now. RIGHT NOW, and it’s 10 in the morning where I am.

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Emily October 3, 2013 at 10:12 pm

My husband would absolutely LOVE this!

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Laura (Tutti Dolci) October 4, 2013 at 12:18 am

Gorgeous soup, I love the Thai flavors!

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Deborah October 4, 2013 at 1:08 am

I am drooling over this, Heidi! It looks amazing. And I have that same slow cooker and love it!

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Amanda October 5, 2013 at 11:55 am

This looks sooooo good. I’m gonna have to make this soon!
You give an instruction for veg option, just wanted to say that fish sauce isn’t veg either :) Maybe note that soy sauce could be substituted?

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Debra Rose October 5, 2013 at 8:39 pm

That sounds awesome. Chicken and curry paste and coconut … in a crockpot – wow – can’t wait to try this recipe!

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Chung-Ah | Damn Delicious October 6, 2013 at 1:01 am

I love that I don’t have to brown or saute anything – you make my life so much easier, Heidi!

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Karen October 6, 2013 at 2:18 pm

This sounds great making in a slow cooker and similar to a recipe I have that I never thought of making easier in the slow cooker…but peanut butter? Somehow I’m having trouble imagining that in what is essentially Tom ka gai- (which I love)

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Shelly (Cookies and Cups) October 6, 2013 at 5:29 pm

YUM! Looking to try a new soup!

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Lisa Frank October 6, 2013 at 6:56 pm

This looks delish…I’m a sucker for Asian flavors.

Too bad the not having to “dirty one single other pan to make my dream dinner come true” criteria doesn’t also count when it comes to setting up blog photos, right? :)

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Jeannette October 7, 2013 at 2:17 pm

This cooks as I write. I had leftover roast chicken and used the skinned breast. I will replace the peas with small diced green beans and Shirataki noodles for the rice to keep this lower carb. I know it’s gonna be a keeper!!!
J

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Jennifer Sayles October 7, 2013 at 10:46 pm

Thais would never put peanut butter in their Tom Ka Kai. Take that out and it looks like a nice easy version. An authentic recipe is not hard to make and is worth a try. I hate to see Thai dishes “Americanized”

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Courtney October 8, 2013 at 2:58 am

Good grief. Are you the soup police?

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Jennifer Sayles October 8, 2013 at 5:44 am

Nope, just expressing my opinion. Did not mean to offend.

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Trisha October 8, 2013 at 1:31 am

Holy MOLY this looks divine! x

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Donna October 8, 2013 at 2:46 am

Must make ASAP. Beautiful soup!

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Andryanna October 8, 2013 at 3:44 pm

Hi I tried this recipe because it looked so good! I followed the recipe exactly but cooked on low for 8 hours. The broth and coconut cream separated – any tips on how to avoid this?

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Amy October 16, 2013 at 8:20 pm

I experienced the same thing tonight. I’m going to try it again this weekend, but keep a closer eye on things.

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Danielle October 21, 2013 at 12:29 pm

the same thing happened to me!

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Sarah | The Cyclist's Wife October 22, 2013 at 11:10 am

Did anyone try it again? I want to do this on low for 8 hours so it can cook while I’m at work. I’m thinking I’ll leave my chicken frozen, then shred it into the broth when I get home. I will also leave out the coconut milk and stir in later. I don’t want to waste a pot of soup on it curdling!

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Sarah | The Cyclist's Wife October 22, 2013 at 11:12 am

Either that or just do it on the stove! :)

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Sandy Coughlin October 9, 2013 at 5:46 am

Mmmm! This has me so excited for fall and making soup in my crock pot again!

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Donna October 9, 2013 at 1:10 pm

Made this today! Absolutely delicious! The only thing I did different was to add cubed potatoes.
Will definitely make this again!

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Jo October 9, 2013 at 5:06 pm

I didnt have time to do it in the slow cooker as it was late afternoon when I decided to make this. I did it on the stove top and it was delicious! Sooo good! You could substitute pineapple and potato if you want to go meatless. I served this with a peanut slaw as a side salad.

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Katy October 11, 2013 at 11:20 am

We made this the other night in the crock pot – the result was delicious! Only comment would be that it is missing a bit of a kick…maybe siracha or another Asian spice?

I’m eating the leftovers as we speak…mmmmmmmmmmm

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Kelly October 11, 2013 at 4:38 pm

How spicy is this? My kids love Thai food but don’t like it too spicy. I would love to try it. It looks sooo good.

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lisa maclellan October 15, 2013 at 9:53 am

It is more sweet than spicy

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Avi October 14, 2013 at 10:59 am

I sent this recipe to my husband last week and he made it. I think it is one of our new favs and we are excited to try it with different veggies and shrimp, etc. Thanks for making one of my favorite Thia dishes that I order out easy and delicious to make at home!! :)

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lisa maclellan October 15, 2013 at 9:52 am

I made this today (w/o the fish sause) & it was very quick, easy & Tasty!

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lisa maclellan October 15, 2013 at 9:58 am

I used a rotisserie chicken & sweet potato cubes, will def be making again!

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Kayley Maybe October 16, 2013 at 6:44 pm

Eating this leftover for the second night in a row. AWESOME. Going in the regular rotation. Thanks!

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DrRandy October 19, 2013 at 3:33 pm

Every time I’ve tried, 4 hours on high turns chicken breast to rubber. I never cook chicken breast on anything other than low – and 4 hours should still be plenty to cook this soup.

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heidi October 21, 2013 at 12:59 pm

That’s a good point. Mine cooks up just right, but I would be happy to test your version too.

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Danielle October 21, 2013 at 8:30 am

I made this soup over the weekend and it was delicious! But. The coconut milk curdled! In my online research they say the way to avoid this is to stir almost constantly. How did you manage to keep your coconut milk from curdling??

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heidi October 21, 2013 at 12:58 pm

OH man, really? I’ve never had that happen before. I use both full fat and low fat varieties so it shouldn’t be affected by the fat content. And I’m not constantly stirring either. Try adding the coconut milk at a medium temperature in a slower stream so it warms up slowly and isn’t shocked into curdling. I hope you’ll give it another try.

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Chelsea October 26, 2013 at 12:45 pm

Maybe try adding the lime at the end? The acidity from that might be curdling your coconut milk. Plus I always find fresh lime tastes best anyways…maybe use some lime zest instead while cooking to infuse that flavor?

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Sarah November 18, 2013 at 11:26 pm

Just made this today and it was unbelievable! I threw everything in cold and then turned on the slow cooker on low for 9 hours and it was great with no curdling. I wish I had some lemongrass for it as its great in coconut curries. Thanks for a new favourite!

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Melanie October 27, 2013 at 5:11 am

Um, so I’m not a slow cooker person – can I put the chicken in raw? (Is this a stupid question?) (I’m hanging my head in shame)

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jasmine October 28, 2013 at 6:25 pm

yes you.can

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Hilary October 29, 2013 at 10:26 am

This is probably the best thing that has come out of my slow cooker! The chicken was perfectly tender and the flavours were phenomenal. I added some al dente rice noodles along with the green peas in the last half hour of cooking, which seemed more soupy to me than serving over rice. The only modification would be to add more curry paste!

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Theresa @aloveafare November 1, 2013 at 4:21 pm

I can’t wait to try this soup. Looks so delicious and I’ve been craving Thai food lately. Thanks for posting.

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joanni November 5, 2013 at 6:41 am

this is gorgeous, just what is needed on cold wintery days.

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Betsy November 6, 2013 at 9:44 pm

I made this soup today and will be making again and again!!! Thankbyou for sharing.

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Jen November 8, 2013 at 2:43 am

Very disappointed :( the coconut milk curdled so I have had to drain off the chicken/onions/pepper and remake the soup on the stove. I followed instructions to the letter. Now i have created too much washing up for myself. Any tips?

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Emily November 11, 2013 at 12:53 pm

If I’m doubling the recipe, should I cook longer than suggested? I’m making it for a family of 7. Thanks!

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Kate November 12, 2013 at 6:16 pm

Where are y’all finding red curry paste? I’ve tried 3 grocery stores this week to no avail.

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Randi Lynne January 22, 2014 at 10:21 am

I shop at a City Market/Kroger and it is on the Asian aisle in a very small, round glass jar.

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Roxy November 18, 2013 at 5:59 pm

This looks delicious! Especially since it doesn’t contain any of the foods I’ve recently been told I’m allergic to: Gluten, Dairy, eggs and soy! The only problem is I don’t have a slow cooker. I’m assuming I can do this in a regular pot. Do you have any idea how long that may take? Thanks!

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JeanieS November 20, 2013 at 10:52 am

We made this last Friday and it was AWESOME!! Super easy and we had most of the ingredients on hand (just had to get coconut milk and curry paste) and just “threw” it in the slow cooker and boom, a few hours later we were done. I made some jasmine rice to really fill us up and that was perfect. I doubled it and we now have a ton in the freezer to enjoy again and again. Thanks for the recipe!!

PS – I rarely comment on food blogs, so you know I liked it!!! :)

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Lauren November 21, 2013 at 8:27 pm

Thank you for this recipe! I didn’t have every ingredient, but I took a few liberties, and our soup turned out divine! I love the fact that there was no work to do before putting it in the cooker. This is going to be a family favorite for sure.

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Amanda Z November 26, 2013 at 7:48 pm

This was delicious! There was a lot of flavor, the coconut milk and peanut butter came through the most. I don’t know if the red curry paste I bought just isn’t very spicy but I wanted some kick so I added a squirt of siracha to my bowl and it tasted great. I forgot to add the frozen peas at the end, so it has the potential to be even better next time when I remember. Thanks for a great recipe!

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Emmanuel Hessler December 3, 2013 at 5:36 pm

Well that looks delicious.
It looks a little bit like the Malaysian Laksa soup and I seemed to recognize a few of those ingredients in the comments (lemongrass, galangal, etc…).
Nice picture too!

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Jessica December 31, 2013 at 12:45 am

Made this tonight and was a little underwhelmed. Some alterations I would make next time: less coconut milk and more stock to decrease the sweetness of the base, waaay more lime juice (there was a definite lack of acid), and add the red peppers with the peas near the end (mine turned to slimy mush and were inedible). Good luck!

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Karen G January 3, 2014 at 3:47 pm

The lime juice and cilantro really helped to balance out the dish. Too much coconut milk for my taste. Next time I will do one can of coconut milk (or maybe less) and a couple extra cups of chicken stock.

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heidi January 6, 2014 at 9:29 am

Glad you made it to your liking, the best part of cooking is we can all adapt to our own tastes!

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Kate January 5, 2014 at 6:14 pm

Curdled. So sad. Wonder why it happens to some and not others?

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JP January 14, 2014 at 11:16 pm

So can I do it on low for 8 hours?

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Randi Lynne January 22, 2014 at 10:15 am

Got this going in the Crock Pot right now. I added the juice of one lime, one extra spoon of red curry, green onion, cilantro and I used chicken thighs. Tasted it before adding the chicken and it tastes wonderful. I can’t wait for lunch!

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Randi Lynne January 22, 2014 at 10:19 am

OH, I also added two garlic cloves, a jalapeno, a Poblano pepper and am going to throw in the red peppers I roasted yesterday when I put in the peas.

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Melissa January 26, 2014 at 10:04 am

I’m making this right now. I was so excited to find this recipe. I did add more veggies and went light on the chicken. Can’t wait to have it for dinner. Thanks!

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Danielle January 28, 2014 at 1:46 pm

Just made this and it will definitely be a regular soup in our house. It was kind of bland, just missing something that I can’t put my finger on but I’m looking forward to experimenting with it. It’s a good starting base and I love the other commenters ideas of adding mushrooms, potatoes and lemongrass. And btw, my soup separated too but I just stirred it back together. I think next time I won’t cook it as long and maybe just add the coconut milk for the last hour. Thanks for the recipe!

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Kristi February 12, 2014 at 7:57 am

I thought this was a great recipe! Since I was using light coconut milk I only used 1/2 C. of chicken broth. I work all day and often can’t make it home for lunch so I set the crock pot on low and cooked for appx 8 hours adding the veggies in the last hour. Thank you for a great recipe!

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Ann February 18, 2014 at 7:08 pm

Just wondering if anyone has tried freezing this? Its in the crock pot can’t wait for it to be ready!!

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Mimi February 21, 2014 at 9:13 am

LOVED the soup! I made a few adaptations to make it a little healthier for me (used light coconut milk, increased the chicken, used PB2). So, so good . . . and so, so easy! I threw my adapted version up on my blog today (www.mimisfitfoods.com) with a link back to yours, of course! I even included some nutritional information Thank you for the inspiration and such a lovely recipe!

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Chirssy April 8, 2014 at 8:24 am

This soup is INCREDIBLE. I made it exactly how you said to. I made it for my husband and two best friends and this is now their favorite meal. It’s been 2 months since I’ve last made it and they are STILL talking about it and telling everybody about this soup. amazing!

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Chirssy April 8, 2014 at 8:27 am

ALSO I SHOULD ADD, once it’s done cooking, it does look like the milk curdled. We actually almost didn’t eat it because it looked bad. But I promise, it’s fine! :)

OH, and I cooked it on low for 7 1/2 hours. PERFECT. :)

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heidi April 8, 2014 at 8:03 pm

Did you use low-fat coconut milk? I think that may be the culprit?

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mayli April 9, 2014 at 7:06 am

I made this last night on the stove per others’ advice.It was excellent!It is restaurant quality :) I did add freshly chopped ginger, green onions & cayenne for some kick. I didn’t add the brown sugar or peas (didn’t have any), but it didn’t need anything else. It was perfect the way it was.Thanks!

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Jackie April 26, 2014 at 6:59 pm

I found this really watery. Did no one else? Two cups of stock is too much. Mine also curdled on high. Will try on low with less stock next time, will also add more veg.

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michelle July 17, 2014 at 1:05 pm

Slow Cooker Thai Chicken Soup

my kdsiallgery fish sauce and what need to put add?

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Azurewren July 31, 2014 at 9:40 pm

Oooh.. I saw this recipe and it looks so nice. So I scoured my cupboard and yay, I have everything I need….. except the thai red paste.

I was wondering whether I could use a laksa paste instead of a red paste? I know the flavours would change, but do you think a laksa paste could be used as an alternative?

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heidi August 1, 2014 at 9:02 am

Sure, give it a try.

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Sherry D September 4, 2014 at 6:42 pm

Where’d you get this bowl? It’s beautiful!

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HeidiG September 13, 2014 at 8:34 am

I’m not sure if you’ve seen this, but another blog has blatantly stolen your content and recipe. I found it on pinterest and I have changed my link from this jerk: http://www.lsvtoutesversions.com/2014/09/slow-cooker-thai-chicken-soup.html to you.

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Wendy Watson September 18, 2014 at 9:38 am

WOW! Yumyum this looks so good!!!
collegecheese.com

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