Slow Cooker Thai Chicken and Butternut Soup
Experience a comforting bowl of slow-cooked Thai-inspired soup that marries the earthy sweetness of butternut squash with tender chicken. Infused with aromatic ginger, garlic, and red curry paste, this dairy-free soup uses coconut milk for a velvety texture. It is a perfect, stress-free weeknight dinner that warms you from the inside out and delivers bold, balanced flavors with minimal effort.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai Fusion
- Diet: Halal
Ingredients
1 lb. boneless, skinless chicken breast or thighs
6–8 cups diced butternut squash
1 small onion, finely diced
1 (14 oz.) can full-fat coconut milk
2 cups vegetable broth
1.5 Tbsp red curry paste
1 Tbsp Thai sweet chili sauce
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
1.5 tsp salt
2 cups cooked quinoa or brown rice
1 cup roasted red bell peppers, diced
Instructions
Place the chicken, diced butternut squash, and onion into the slow cooker basin.
In a small bowl, whisk together the coconut milk, vegetable broth, red curry paste, Thai sweet chili sauce, minced ginger, garlic, and salt until well combined.
Pour the liquid mixture over the ingredients in the slow cooker.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until the squash is tender and the chicken is cooked through.
Remove the chicken, shred it using two forks, and return it to the pot.
Stir in the cooked quinoa or brown rice and the roasted red bell peppers.
Serve warm, optionally garnished with fresh herbs or a squeeze of lime juice.
Notes
Ensure your red curry paste is shrimp-free and alcohol-free. For a smoother texture, you can use an immersion blender to partially blend the squash before adding the shredded chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days.