Crock Pot Chicken Curry Soup
Warm, comforting, and bursting with bold flavors, Crock Pot Chicken Curry Soup is the ultimate set-it-and-forget-it recipe for busy weeknights or cozy weekends. This hearty, slow-cooked soup combines tender chicken, creamy coconut milk, and a medley of vegetables like carrots, potatoes, and spinach, all simmered in a fragrant blend of curry powder, cumin, turmeric, and ginger. Perfectly balanced with a hint of lime juice and optional fresh cilantro, this dish is as nourishing as it is flavorful. Whether served solo, over a bed of fluffy rice, or alongside warm naan, this gluten-free recipe is a delicious way to enjoy an easy homemade curry with minimal effort. Prep it in just 15 minutes, let your crock pot work its magic, and savor a meal that's sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 15 ounces Coconut milk
- 4 cups Chicken broth
- 1 medium Yellow onion, chopped
- 2 medium Carrots, diced
- 2 medium Potatoes, cubed
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach, fresh
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped (optional)
- Cooked rice or naan (optional, for serving)
Instructions
Place the chicken breast in the bottom of your crock pot.
Add the chopped onion, diced carrots, cubed potatoes, minced garlic, and minced ginger on top of the chicken.
Sprinkle the curry powder, ground cumin, ground turmeric, red pepper flakes, salt, and black pepper evenly over the vegetables and chicken.
Pour the chicken broth and coconut milk over the ingredients in the crock pot, ensuring everything is submerged.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Once cooked, remove the chicken breast from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the fresh spinach and lime juice. Let the spinach wilt for about 5 minutes.
Taste and adjust seasonings as needed.
Serve the soup warm, garnished with fresh cilantro if desired. Pair with rice or naan for a more complete meal.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 11314 mg | 492% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 49.7 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 7185 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
