• Slow Cooker Chicken Yellow Curry Soup

    Slow Cooker Yellow Curry Chicken Soup | stupideasypaleo.comLast week on Facebook, I asked which you – fantastic fan – would like more recipes for: veggies, meat or crock pot, and the slow cooker was the winning vote by far. Here’s my guess on why: crock pots do everything for you…except clean up. Yup. It’s true. Put it in and walk away…it’s like the Ronco Showtime Rotisserie Oven for the busy Paleo eater (I know you remember those “Set it and forget it!” Saturday morning infomercials).

    I took one of my most adored recipes from my Slow Cooker Recipe Guide and gave it a slight makeover. What resulted was a warm, filling, and savory curry that’s not at all spicy hot. Best part, it’s free from the weird ingredients found in most premixed curry pastes. and you don’t have to worry about that lonesome jar of rarely used curry powder getting stale because you’ve made it fresh. Makes about four servings.

    Slow Cooker Chicken Yellow Curry Soup

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 1-1/2 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
    • 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
    • 1-14 oz can (~400 ml) of full fat coconut milk
    • 1 cup crushed tomatoes (or tomato sauce)
    • 1 Tablespoon cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons ground ginger
    • 2 teaspoons garlic powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon cayenne pepper, optional
    • 1 cup water (for a thicker, curry-like sauce, omit the water)
    • Salt, to taste

    Instructions

    1. Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
    2. Stir in the coconut milk, and crushed tomatoes. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon and cayenne pepper. Add the water. Stir to combine everything.
    3. Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
    4. If the you want it more like a curry and less like a soup, omit the 1 cup of water above. You can also remove the lid from the crock pot for the last hour of cooking so some of the moisture evaporates.
    5. Season to taste with salt.
    6. Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.

    by

    Slow Cooker Chicken Yellow Curry Soup
    Ingredients
    • 1-1/2 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
    • 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
    • 1-14 oz can (~400 ml) of full fat [url href=”http://amzn.to/1bJ1vv0″ target=”_blank”]coconut milk[/url]
    • 1 cup crushed tomatoes (or tomato sauce)
    • 1 Tablespoon cumin
    • 2 teaspoons ground [url href=”http://amzn.to/1cfPbTn ” target=”_blank”]coriander[/url]
    • 2 teaspoons ground ginger
    • 2 teaspoons garlic powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon [url href=”http://amzn.to/1cfPiyq ” target=”_blank”]cayenne pepper[/url], optional
    • 1 cup water (for a thicker, curry-like sauce, omit the water)
    • Salt, to taste
    Instructions
    1. Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
    2. Stir in the coconut milk, and crushed tomatoes. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon and cayenne pepper. Add the water. Stir to combine everything.
    3. Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
    4. If the you want it more like a curry and less like a soup, omit the 1 cup of water above. You can also remove the lid from the crock pot for the last hour of cooking so some of the moisture evaporates.
    5. Season to taste with salt.
    6. Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.
    Notes
    “For more details about using a slow cooker instead of a Dutch oven, [url href=”http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/” target=”_blank”]click here[/url].”

     

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    60 thoughts on “Slow Cooker Chicken Yellow Curry Soup

            1. Not sure! It was a gift from a friend who makes her own. We have not tried it yet. Was thinking of using it but just wanted a starting point. I can add more to increase spice.. Thanks!

      1. Hi Roz, how about unsweetened almond milk (homemade is best). It won’t be as thick but it’ll give the same creaminess that most other liquids lack.

    1. I LOVE recipes like this for the crock pot!!! Dump everything in there, close the lid, and let her rip! When I see crock pot recipes with 4 or 5 different steps (brown the meat first, saute the veg first, etc.), it’s like, why bother? For me, using the crock pot is supposed to make meal prep super easy. So any more recipes like this would be greatly appreciated. Another thing that I’m looking for and having a hard time finding are recipes for using frozen veggies that will turn out tasty (not necessarily in the crock pot). I know that frozen is never the same as fresh, but there are times when I can’t get to the market for fresh, and I’d love to find some great uses for frozen.

      1. I completely agree, Diane! I’m developing some other recipes that are similar so stay tuned. Yeah, I find frozen veggies tough to deal with because they can tend to get mushy. Frozen spinach is always a go-to in my house, though because it very easily goes into frittatas and the like.

        I think you could definitely put the chicken breasts in whole, yes!

    2. Oh, forgot to say one thing, I would venture to guess you could even put your chicken pieces into this whole, and then just tear them into chunks when they’re done cooking, saving even more time?

      1. Me too, Alana!! That…or when you walk in the door, the aroma of the fully cooked meal and forgetting you had something on all day that’s now waiting for you to eat!

    3. Made this tonight. It was delish! I bought curry powder assuming the recipe called for it but it didn’t. Great Indian flavors! This is a perfect recipe to throw any veggies you have on hand and let the crock pot do the work. =) I also used light coconut milk (all I had on hand); still had a wonderful taste. Thanks for another hit recipe.

      1. Hi Lisa…they will get soft yes, but mine weren’t mushy. You can always throw them in, say, in the last 3 hours of the cooking process (especially notorious soft veggies like spinach).

      1. Hi Barbara…if I were planning to freeze it, I may undercook the veggies ever so slightly since frozen veg can turn mushy.

    4. I had prepped my chicken & veggies (green beans, carrots and white-skinned sweet potato) and frozen them beforehand (also added a chopped fresh onion) so they did get a bit mushy after cooking all day. But even though it wasn’t much to look at, it was a tasty fall meal! Great topped with a little sprinkle of coconut, sliced almonds and a few raisins!

    5. I made this on Sunday and it was awesome! i mixed up the veggies and used all kinds of different ones but it was such a good stew! My husband and I ate on it for 3 days! I wasn’t sure if he would like it but he loved it! He is a picky eater! The only thing I would have done different was put more flavoring on the chicken itself besides just adding the spices to the overall meal. My chicken was a little bland. I added hot sauce to my bowl before I ate it too–but I love hot stuff!!

      1. Hi Cortny! Thanks for writing in and letting me know 🙂 It’s always hard when putting out recipes with spices…I try to walk the middle of the road between not spicy enough and too spicy 🙂

    6. Your recipes all sound delicious… this is the third recipe I’ve attempted from your site this week and for the 3rd time have been disappointed 🙁 bummer. Very watery. I followed recipe exactly. What’s up?

      1. Hi Katie….I’m honestly not sure. Sometimes if your crock pot has a really tight seal it won’t let any moisture escape at all so the liquids will stay very, well, liquidy. To prevent this, you can crack the lid of the crock pot in the last 1-2 hours of cooking so the liquids will reduce down.

    7. We made this and couldn’t get past the taste of the cinnamon. I have several friends originally from India and have had many authentic curries and I can’t say we enjoyed this one. =(

        1. Perhaps! We’ve really enjoyed some of your other recipes. Maybe our taste buds are just a bit different on this one. Side note, we also used light coconut milk instead of full fat. Perhaps that could have really affected the taste???

    8. This was so easy but… I realized as it was almost cooking that there was no salt whatsoever in the recipe. I couldn’t eat it until it was added after it cooked! Mine was also very very watery even though I used plain full fat coconut milk without any extra ingredients (just coconut & water).

      1. Sometimes I leave the salt up to the user to add because it’s just hard to gauge what people will like. I sometimes cook it uncovered for the last hour or so to thicken the sauce. Reminds me I need to add that to the recipe.

    9. Came across this recipe while googling curry chicken crockpot recipes. From all of the different results that google brought up, yours appeared to be the easiest and yummiest. I’m basing this off the ingredients your recipes calls for and the simplicity of the prep work; I have not actually tried it yet. I will be tonight and am super excited! I hope my honey loves this as much as I know I will when he returns home! Thanx so much, in advance!

    10. I want to try this recipe, I know this seems silly but I just want to make sure. You cook the chicken before you put it in the crock pot correct?

    11. I bought a whole chicken yesterday. I usually buy chicken breasts but wanted to try cooking a whole chicken in the crock pot. This morning, getting ready to throw the chicken in, I realized I had NO IDEA what I was (am) doing. I’m throwing it all in and going for it! I’m thinking on the cooked side, it will be messy but still delicious. I love your site/blog and always look forward to new stuff from you. Thanks for all you do and inspire. Blessings!

        1. It turned out terrific!! This will be a favorite for sure. It definitely was messy, but the chicken literally fell off the bone when I grabbed it with prongs. Delicious! Thank you so much!

    12. Thank you, thank you, thank you! This was DELICIOUS! My husband raved about this (and he was the one that cooked it!). We will definitely be making this again in the very near future! Hubby is already asking if we can have it next week! He did want me to mention that he added turmeric, kale, fresh ginger and a whole lime! But I think without those additions it would be equally delicious! This is our first whole30, currently one day 5 and I think with this meal I’ve convinced my hubby that this can be enjoyable!!

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