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Crockpot Chicken Mulligatawny

This Crockpot Chicken Mulligatawny is a comforting, hearty soup featuring tender chicken, red lentils, and vibrant spices simmered slowly to develop deep flavors. The dish boasts a creamy texture with a bright, spicy aroma, finished with coconut milk and crisp vegetables for a balanced, inviting appearance. It’s perfect for cold days or busy nights, transforming simple ingredients into a soul-warming bowl.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably
  • 1 tbsp oil for browning chicken
  • 1 small onion diced
  • 2 carrots carrots diced small
  • 2 stalks celery diced small
  • 1 can (13.5 oz) coconut milk full-fat preferred
  • 2 cups chicken broth
  • 1 tbsp curry powder mild or to taste
  • 1 cup red lentils
  • 1 small green apple peeled, diced
  • 1-inch piece fresh ginger grated
  • 2 cloves garlic minced
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Skillet
  • Knife
  • Cutting Board
  • Spoon
  • Ladle

Method
 

  1. Chop the onion, carrots, celery, and green apple into small, uniform pieces to ensure even cooking and a pleasing presentation.
  2. Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken thighs and brown them on each side until golden, about 3–4 minutes per batch; this deepens flavor and adds a nice texture. Remove from skillet and set aside.
  3. Transfer the browned chicken to the slow cooker. Add the diced onion, carrots, and celery, stirring to combine with the chicken.
  4. Pour in the coconut milk and chicken broth, then sprinkle the curry powder over the ingredients. Mix well to evenly distribute the spices and liquids.
  5. Stir in the red lentils, green apple, and grated ginger. Add minced garlic, then season with salt and pepper to taste.
  6. Cover the slow cooker and cook on low for 6 to 8 hours. During this time, the flavors will meld, and the lentils will break down into a creamy base while the chicken becomes tender.
  7. Half an hour before serving, check the seasoning and adjust salt or curry powder if desired. If the soup is too thick, stir in a splash of hot broth or water to loosen it.
  8. Turn off the slow cooker and let the soup rest for 10 minutes. This allows flavors to settle and the texture to become even more luscious.
  9. Serve the Mulligatawny hot in bowls, garnished with fresh herbs like cilantro if desired. Enjoy the comforting, spicy warmth of this hearty dish.

Notes

For a smoother consistency, blend part of the soup before serving. Adjust spices according to your heat preference. This dish tastes even better the next day, so make ahead if desired.