Slow Cooker Thai Soup with Chicken and Wild Rice
Ingredients
- 1 lbboneless skinless chicken breasts)
(2-3 breasts
- 1 tbspolive/coconut oil
- 1 cuncooked wild rice blend
rinsed and drained
- 1 cbutternut squash
peeled and cubed
- 1 smallsweet potato
peeled and cubed
- 1granny smith apple
peeled and cubed
- 1 smallzucchini
sliced and quartered
- 1onion
diced
- 2 tbspred curry paste
see note
- 1 tbspfreshly grated ginger
- 4garlic cloves
minced
- 2 tbspbrown sugar
- 3 tbspfish sauce
- 2 tbsplow sodium soy sauce
- 1 tbspdry basil
- 1 ½ tspsalt
- 1 tspground cumin
- ½ tsppepper
- 214 oz. cans cans quality coconut milk
- 5 clow sodiuim chicken broth
- 1 tbspcornstarch
- ¼ cwater
- ⅓ ccreamy peanut butter
- 2 tbsplime juice
- 2 tspsriracha/asian chili sauce
- crushed peanuts
- coconut flakes
- chopped cilantro
- lime juice
Directions
- 1
Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
- 2
Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
- 3
Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
- 4
Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
- 5
Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.
Slow Cooker Thai Soup with Chicken and Wild Rice
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About this Recipe
Craving a comforting, flavor-packed meal without the fuss? This Slow Cooker Thai Soup with Chicken and Wild Rice delivers an explosion of authentic taste, all with the ease of your slow cooker.
What makes this recipe truly special is its incredible depth of flavor from a creamy red curry, peanut butter, and coconut broth. It masterfully combines tender chicken, hearty wild rice, and an abundance of vegetables like squash, sweet potatoes, and zucchini, all simmering together to create an ultra-comforting dish with minimal effort.
Prepare for an intoxicating blend of sweet, savory, and subtly spicy notes that will awaken your palate. Each spoonful offers a harmonious balance of creamy coconut milk, rich peanut butter, and aromatic red curry, brightened by lime and ginger. You'll find juicy, tender chicken alongside soft, sweet potatoes, butternut squash, and zucchini, all complemented by the satisfying chew of wild rice. This hearty, warm soup is naturally gluten-free and packed with layers of flavor and texture that feel both comforting and wonderfully exotic.
This versatile Thai soup welcomes your personal touch. Feel free to swap out the chicken for extra vegetables or firm tofu to create a delightful vegetarian option. You can also experiment with different vegetables beyond squash, sweet potato, and zucchini—think bell peppers or mushrooms for added variety. Don't have fresh ginger? A good quality ground ginger can work in a pinch, though fresh is always recommended for the best aroma.
This hearty Slow Cooker Thai Soup is perfect for cozy weeknight dinners or serving a crowd when you need a comforting, flavorful meal. Garnish generously with crushed peanuts, flaky coconut, fresh cilantro, and an extra squeeze of lime juice right before serving to elevate every bowl.