Mulligataway Soup | Crock Pot Chicken Soup Recipe | Slow Cooker Soup

I didn't have any chicken stock when I went to make this recipe, so I poached the whole boneless, skinless chicken breasts in some plain filtered water first (3 hours on high) and then shredded the chicken in the pot with two forks. What a great idea that turned out to be – there are so many uses, all year around, cooked chicken, sandwiches, quiche, salads, tacos... and soup!
If you don't want to precook the chicken, chop it into 1cm cubes and change cooking time to 6 hours on high or until chicken is cooked.

Back to the soup! If you like Thai style chicken coconut curry you will love this crock pot chicken soup recipe!

Mulligataway Soup | Crock Pot Chicken Soup Recipe

Serves 4

Cook on high for 3 to 4 hours if using cooked chicken

2 precooked chicken breasts (see notes above for cooking info or raw cooking instructions)

2 small onions, peeled and chopped

3 medium carrots, peeled and chopped

1 kumara/sweet potato, peeled and chopped

1 apple, peeled, cored and chopped

1 Tbsp hot curry powder

1 Tbsp garlic granules

1 litre chicken stock or cold water (must be cold if adding dried soup mix)

2 bay leaves

½ Cup cooked rice

½ C dried soup mix (combination of barley, split peas and red lentils)

440g/14oz can lite coconut milk

Add all ingredients to the slow cooker, stir to combine and cook on high for 3 to 4 hours or until soup mix ingredients have vanished and the root vegetables are soft.  Get the soup plates out and get ready to transport yourself back to Asia - the taste of Thailand awaits!  Enjoy!

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Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements) here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!