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Slow Cooker Thai Chicken and Butternut Soup

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 350
A flavorful and comforting Thai-inspired soup made in the slow cooker, combining tender chicken, butternut squash, and aromatic spices.

Ingredients

Protein

  • 1 lb boneless, skinless chicken breast or thighs

Vegetables

  • 6-8 cups diced butternut squash (from 1 large squash (3-4 pounds))
  • 1 small onion, diced

Canned Goods

  • 1 14 oz. can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 – 1 1/2 Tbsp red curry paste
  • 1 Tbsp Thai sweet chili sauce or chili oil
  • 1 Tbsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 1/2 tsp salt (or, to taste)

Grains

  • 2 cups cooked quinoa (or brown rice) (can be left out)

Bell Peppers

  • 2 diced roasted red bell peppers, diced (about 1 cup)

Herbs & Citrus

  • 1/3 cup fresh cilantro, chopped
  • 1 lime juice of 1 lime

Garnish

  • to taste crushed peanuts or cashews (optional)

Instructions 

  • Place chicken, squash, onion, coconut milk, broth, curry paste, chili sauce, ginger, garlic, and salt into the slow cooker. Stir to combine.
  • Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  • Remove chicken, shred, then blend the soup until smooth using an immersion blender or in batches.
  • Stir in shredded chicken, quinoa, bell peppers, and cilantro. Squeeze lime juice over and serve garnished with nuts if desired.

Notes

For extra flavor, let the soup sit for 10 minutes before serving to allow flavors to meld.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Thai
Keyword: butternut squash, chicken