Crock Pot Chicken Yellow Curry Soup

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Crock Pot Chicken Yellow Curry Soup is a simple weeknight meal.Crock Pot Chicken Yellow Curry Soup | StupidEasyPaleo.com

Last 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).

How to Make Crock Pot Yellow Curry Soup

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.

Crock Pot Chicken Yellow Curry Soup | StupidEasyPaleo.com

Crock Pot Chicken Yellow Curry Soup

Course: Soup
Cuisine: Gluten-Free, Indian, Nut-Free, Paleo, Whole30
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6
Calories: 487 kcal

Crock Pot Chicken Yellow Curry Soup has all the best flavors of curry and it comes together right in your crock pot! 

Print

Ingredients

  • 1.5 lb boneless chicken breasts cut into chunks
  • 6 cups 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.)
  • 14 oz coconut milk full fat
  • 1 cup crushed tomatoes or tomato sauce
  • 1 tbsp cumin
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp garlic powder
  • 1 tsp cinnamon
  • 1/2 tsp 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.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts
Crock Pot Chicken Yellow Curry Soup
Amount Per Serving
Calories 487 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 17g 85%
Cholesterol 72mg 24%
Sodium 225mg 9%
Potassium 974mg 28%
Total Carbohydrates 33g 11%
Dietary Fiber 10g 40%
Sugars 4g
Protein 32g 64%
Vitamin A 190.2%
Vitamin C 31.1%
Calcium 9.8%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Crock Pot Chicken Yellow Curry Soup | StupidEasyPaleo.com

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