This Crockpot Chicken Mulligatawny is a dish I keep coming back to when I need comfort that’s not just warm, but lively. My grandmother’s handwritten notes always had this dish as a go-to for cold days and hectic nights, and I’ve tweaked it over the years to suit my busy schedule. The slow cooker does most of the work, but the flavors—oh, the flavors—are what make it special, with a balance of gentle spice and hearty chicken that sticks with you.

What I love about this recipe is how it transforms simple ingredients into something that feels like a warm hug in a bowl. It’s perfect for when you want to feed a crowd or just want leftovers that taste better the next day. Plus, the smell of curry, coconut, and tender chicken simmering all day is a little reminder of home, no matter where I am. It’s a dish that truly gets better with time, slowly developing a complexity that’s hard to rush.

This recipe is inspired by my grandmother’s handwritten notes, where she described Mulligatawny as comfort with a kick of spice, a dish that carried her through cold winters and busy days, yet somehow tasted better after a long, slow simmer.

The story behind this recipe

This recipe came from a chilly afternoon spent rummaging through my grandmother’s recipe box. I found her handwritten notes for Mulligatawny, a dish she made when she wanted something hearty but with a bright, spicy twist. It struck me how she seemed to intuitively balance comfort and vibrancy, even in her old recipes. I’ve kept that spirit alive, tweaking her version for the slow cooker and for busy days, but never losing the soul of it.
Every time I make this, I remember her bustling kitchen—her laughter, the smell of spices, the clatter of pots. It’s a dish that feels like a little piece of her, carried into my own hectic life. I love how it’s become part of my own tradition, a way to slow down and savor simple, honest flavors. It’s funny how a bowl of soup can connect generations and carry stories in each spoonful.
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Ingredient breakdown: key components

Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and add rich flavor. If you only have breasts, add a splash of broth to keep them moist.
Curry powder: I go for a mild blend, but feel free to boost the heat with cayenne or chili flakes. The aroma of toasted spices is what really wakes up the dish.
Lentils: I use red lentils—they break down into a silky texture, making the soup creamy without any cream. Skip them if you dislike a thicker consistency.
Coconut milk: I love full-fat for that luscious, velvety feel and a subtle sweetness. Light coconut milk works too but dial down the added sugar if you want less richness.
Apples: I use a tart green apple to add a bright, zesty note that cuts through the spice. Pears could work for a sweeter, softer touch, but stick to something firm.
Ginger: Fresh is best—grated small so it releases a spicy, zesty aroma. Dried ginger can work but won’t give you that punch of freshness.
Vegetables: I toss in carrots and celery for sweetness and crunch. Feel free to add onion or even a handful of spinach—whatever’s in your fridge, honestly.

Spotlight on key ingredients

Chicken thighs:

I prefer bone-in, skinless thighs—they stay juicy and add rich flavor. If you only have breasts, add a splash of broth to keep them moist.
Curry powder: I go for a mild blend, but feel free to boost the heat with cayenne or chili flakes. The aroma of toasted spices is what really wakes up the dish.

Coconut milk:

Lentils: I use red lentils—they break down into a silky texture, making the soup creamy without any cream. Skip them if you dislike a thicker consistency.
I love full-fat for that luscious, velvety feel and a subtle sweetness. Light coconut milk works too but dial down the added sugar if you want less richness.

Notes for ingredient swaps

Dairy-Free: Use coconut cream instead of coconut milk for an even richer, velvety texture without dairy. It’s thicker and more intensely coconut-y.
Gluten-Free: Ensure curry powder is gluten-free, or substitute with turmeric, cumin, and coriander for a fresh spice blend. It keeps the flavor bright and authentic.
Vegetarian: Swap chicken with hearty vegetables like cauliflower florets or chickpeas. Add a splash more broth to compensate for moisture.
Sweetener: Replace apple with a pear for a softer, juicier sweetness, or omit for a less fruity, cleaner taste that highlights the spices.
Lentils: Use yellow split peas if you don’t have red lentils. They break down similarly, making the soup creamy, but cook slightly longer.
Fresh Ginger: Use dried ginger in a pinch—start with half the amount. It’s less pungent, but still offers warmth and spice.
Broth: Substitute chicken broth with vegetable broth for a lighter, more neutral base that still absorbs the spices beautifully.

Equipment & Tools

Slow cooker: Cook the soup slowly, allowing flavors to develop over hours.
Skillet: Brown the chicken for added flavor and texture.
Knife: Prep vegetables and chicken uniformly.
Cutting board: Provide a safe surface for chopping.
Spoon and ladle: Stir ingredients and serve the soup.

Step-by-step guide to Mulligatawny

Gather all your equipment: a large slow cooker, a sharp knife, a cutting board, a spoon for stirring, and a ladle for serving.
Prep the chicken: trim excess fat, then cut into bite-sized chunks about 2 cm (0.8 inches). Season lightly with salt and pepper.
Heat a tablespoon of oil in a skillet over medium-high heat (around 180°C/356°F). Brown the chicken in batches until golden, about 3–4 minutes per batch. This adds flavor and texture. If you prefer, skip browning to save time.
Transfer the browned chicken to the slow cooker. Add chopped onions, carrots, and celery—roughly 1 cup each, diced small. Stir to combine.
Pour in 1 can (13.5 oz) of coconut milk, 2 cups of chicken broth, and 1 tablespoon of curry powder. Mix well, scraping any browned bits from the skillet for extra richness.
Add 1 cup of red lentils and a tart green apple, peeled and diced small, for brightness. Toss in a 1-inch piece of grated fresh ginger for zing.
Set the slow cooker to low and cook for 6–8 hours. The aroma of spices and simmering chicken should fill your kitchen. During cooking, check occasionally to ensure the liquid level stays enough to cover ingredients—add more broth if needed.
About 30 minutes before serving, taste and adjust seasoning. If the soup is too thick, stir in a splash of hot water or additional broth. If too thin, uncover and turn to high for the last 30 minutes to thicken slightly.
Once ready, turn off the slow cooker and let it rest for 10 minutes. This helps flavors meld. Ladle into bowls, garnish with fresh cilantro if desired, and serve hot.

Let the soup rest for 10 minutes after cooking to meld flavors. Serve hot, garnished with fresh herbs like cilantro or a squeeze of lemon for brightness.

How to Know It’s Done

Chicken is fully cooked (internal temp of 75°C/165°F).
Soup has a creamy consistency with visible lentil break down.
A vibrant, spicy aroma with coconut and curry notes filling the air.