I make this Slow Cooker Chicken Curry Soup often. Not only do I love the flavor, but I also love how many fresh vegetables are packed into it. It feels like I’m doing something good for my body when I have it. 🙂

It’s hearty, healthy and a full meal in itself. A combination of slow cooked chicken, aromatic spices, and lots of fresh vegetables come together to make a flavorful soup that might just be your new favorite.

This recipe is a celebration of flavors and simplicity, where the slow cooker does the work for you, transforming simple ingredients into a nourishing masterpiece. Let’s dive into making a soup that’s not only healthy, but also a symphony of comforting tastes that will leave you wanting more. (For another delicious and simple Crock Pot meal, be sure to check out my Slow Cooker Italian Chicken recipe. Just Pin it for later!)

INGREDIENTS

Chicken breast – About 1 – 1½ pounds.
Broccoli – One head, chopped into bite-sized pieces.
Onion – I used white, but you could use a yellow one too.
Red bell pepper – One bell pepper, chopped. I used red, but orange or yellow would also work.
Baby gold potatoes – Gold potatoes are what I use most, but another great substitution is sweet potatoes. That’s actually my personal preference, but the rest of my family loves the gold potatoes. Pick whichever one you like best!
Coconut milk – This adds a delicious creaminess to the soup.
Chicken broth – I like to pick a better quality chicken broth for my soups, which is why I normally use the Swanson brand.

slow cooker soup recipes, crock pot recipes, chicken curry

Seasonings

Most of these are common household spices and some even have great nutritional benefits, like turmeric, garlic and ginger.

Curry powder
Garam marsala
Turmeric
Ginger
Red pepper flakes
Minced garlic
Soy sauce
Brown sugar
Salt

Toppings

Lime juice – Don’t forget to squeeze some lime in your bowl before enjoying! It’s such a complimentary flavor to this dish.
Cilantro – Finely chop some fresh cilantro and throw it in!

STEP-BY-STEP INSTRUCTIONS

1. Start with spraying your slow cooker with a non-stick cooking spray.

2. Next is prepping the vegetables. This is the most time consuming part, but it’s worth it to get all these fresh veggies into the soup! Finely dice the onion, slice the bell pepper and chop the broccoli and potatoes into small, bite-sized pieces. Set everything to the side.

3. Add the chicken broth and coconut milk to the slow cooker.

4. Add all the seasonings next – curry, garam marsala, turmeric, ginger, red pepper, garlic, soy sauce, brown sugar and salt. Whisk to combine with the broth and coconut milk.

5. Carefully add the chicken (gently so it doesn’t splash on you).

6. Next, add the potatoes, bell pepper, onion and broccoli. Stir gently.

7. Cover and cook on high for 3-4 hours or low for 6-8.

8. Once the chicken is cooked, remove it from the slow cooker, shred it and put it back in the slow cooker. Taste and adjust the salt or any seasonings to your liking.

9. Ladle into a bowl and add fresh lime juice and cilantro. Enjoy!

TIPS & NOTES

Don’t be alarmed if you see the broth and coconut milk separate a bit after it sits. This is common, but don’t worry, it’s still good! Just give it a gentle stir and you’re good to go.

This makes great leftovers. Just store it all in an airtight container in the refrigerator for up to three days. Stir before reheating.

This is hearty and filling enough on it’s own, but it’s also great served over rice. If I don’t have a lot left but want to stretch out the leftovers for one more night, I’ll serve some over rice and it’s delicious.