Crock Pot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It’s also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!
The healthy January eats continue! Don’t worry, what I’ve made for you today may be lightened up, but it’s 100% delicious. It’s also a winter approved, warm you up recipe that is insanely easy to make.
I’ve been toying with another Thai crock pot recipe ever since the Crock Pot Thai Chicken Curry shot up to the #1 viewed recipe on the blog. My original thought was to create a veggie Thai curry, but that didn’t work out so well. It was important to me that the recipe be able to cook in your slow cooker for 8-10 hours. (Who’s got time to run home at lunch to turn on the crock pot?)
Thing is, all my attempts at cooking vegetables in a crock pot for 8-10 hours resulted in mushy, overcooked veggies. I ate each attempt (hate wasting food) but I would never suggest that you make anything so blah. I’m determined to find a way and will let you know once I’ve nailed it.
This Crock Pot Thai Chicken Soup is made by slowly cooking chicken thighs in Thai flavors until they are fall apart tender. When you get home from work, take out the chicken and shred it with two forks. Pour some coconut milk into the crock pot and let it warm then serve yourself a delicious dinner.
I like to serve this with a handful of rice vermicelli noodles, but you could sub rice or quinoa. To keep this a paleo recipe, omit the noodles or use zucchini noodles instead.
I promised you guys that I wouldn’t turn this into a mommy blog and talk constantly about my daughter. I think I’ve done reasonably well, considering how super adorable and completely awesome she is. Now that she’s started eating, all bets are off. Food has always been a social experience for me and one best shared with friends and family.
Getting to share all my meals with the cutest little girl is seriously the best ever.
We skipped over all the bland food and one ingredient at a time thing. (I never have been one to follow the rules.) Right from her first bites she exactly ate what we ate. We eat a lot of Thai curry around here, and it’s one of her favorites, too. I tone down the spiciness a touch (honestly, not much) and am surprised every time she devours a bowl of the richly flavored, spicy coconut broth. Few things make me happier than watching her love food as much as I do. fgh;
If you make this Crock Pot Thai Chicken Soup make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 medium carrots, chopped
- 1 red bell pepper, chopped
- ½ medium yellow onion, chopped
- 1 2-inch piece of ginger, minced
- 4 garlic cloves, minced
- 4 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (sub coco aminos for paleo)
- 1 tablespoon palm sugar
- 3 cups chicken stock
- 4 boneless, skinless chicken thighs
- 2 cans coconut milk
- 1 lime
- Rice vermicelli, cooked according to package directions (omit for paleo or sub zucchini noodles)
- Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
- Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.