Crock Pot Chicken Yellow Curry Soup is a simple weeknight meal.
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
Crock Pot Chicken Yellow Curry Soup has all the best flavors of curry and it comes together right in your crock pot!
- 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
- Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
- 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.
- 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.]
- 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.
- Season to taste with salt.
- Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.
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