This Crockpot Chicken Mulligatawny recipe is a cozy nod to my childhood, where the smell of simmering spices filled the house and made everything feel a little safer. It’s a dish that’s been handed down, tweaked, and loved through quiet weekends and hectic weeknights alike. Using the slow cooker means I get to wake up, toss everything in, and come home to warmth and comfort without the fuss.
There’s something about the way the turmeric, ginger, and curry meld into a fragrant broth that just feels like a hug in a bowl. It’s imperfect and honest, a little chaotic in the best way—like the moments I spent helping my mom in the kitchen, discovering how to balance flavors and make everything taste just right. This recipe is my small ritual to slow down and indulge in those simple, honest pleasures.
This recipe takes a nostalgic dive into my childhood, blending the comforting warmth of homemade Mulligatawny with the convenience of a slow cooker, making it perfect for busy weeknights that crave a touch of home.
The story behind this recipe
- This recipe was born out of a rainy weekend when I was craving something hearty but easy to prep. I remembered how my grandmother used her slow cooker to make the house smell like a warm hug, especially when she threw in those fragrant spices. I wanted to recreate that cozy, nostalgic feeling with a dish that could simmer away while I went about my day. Turns out, Mulligatawny in the slow cooker is like a little piece of comfort that waits patiently for you.
- One quiet afternoon, I tossed chicken, lentils, and a handful of spices into my crockpot, not expecting much. When I finally ladled it out hours later, the aroma alone made me slow down. That first spoonful was a reminder of lazy Sundays, family dinners, and the kind of warmth that sticks around long after the bowl is empty. It’s become my go-to for busy days that need a little extra soul.
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Breakdown of Key Ingredients
- Chicken thighs: I prefer bone-in for richer flavor and juicier meat, but boneless works if you’re in a rush. The fatty bits add depth to the broth and make it feel like a proper slow-cooked meal.
- Lentils: Red lentils break down into a creamy base, giving the soup body without needing much fuss. Skip them if you’re not a fan of soft textures, but they really boost the comforting factor.
- Curry powder: I go for a mild, fragrant blend that’s not too sharp—think warm, almost sweet spices. Adjust the quantity if you want more punch or a milder tone; it’s all about your vibe.
- Coconut milk: It adds that velvety richness and a subtle sweetness that balances the spices. If you’re dairy-free, try almond milk, but keep in mind it won’t be quite as luscious.
- Apples: A small Granny Smith adds a surprising brightness and slight tartness, which cuts through the richness. If you don’t have apples, a squeeze of lemon juice at the end works well to brighten everything.
- Ginger: Fresh ginger slices give a zesty, warming kick that’s more alive than dried. Don’t skimp; it’s the spark that lifts the whole bowl to a cozy, spicy level.
- Onions and garlic: The foundational aromatics that build the base flavor. Caramelize the onions first if you want a sweeter, deeper taste—though in the crockpot, just a quick sauté will do.
Spotlight on key ingredients
Lentils:
- Chicken thighs: I prefer bone-in for richer flavor and juicier meat, but boneless works if you’re in a rush. The fatty bits add depth to the broth and make it feel like a proper slow-cooked meal.
- Red lentils break down into a creamy base, giving the soup body without needing much fuss. Skip them if you’re not a fan of soft textures, but they really boost the comforting factor.
- Curry powder: I go for a mild, fragrant blend that’s not too sharp—think warm, almost sweet spices. Adjust the quantity if you want more punch or a milder tone; it’s all about your vibe.
Ginger:
- Coconut milk: It adds that velvety richness and a subtle sweetness that balances the spices. If you’re dairy-free, try almond milk, but keep in mind it won’t be quite as luscious.
- Fresh ginger slices give a zesty, warming kick that’s more alive than dried. Don’t skimp; it’s the spark that lifts the whole bowl to a cozy, spicy level.
Notes for ingredient swaps
- Dairy-Free: Use coconut cream instead of coconut milk for an even richer, thicker texture, or almond milk for a lighter touch.
- Meat Alternatives: Swap chicken with cooked lentils or chickpeas for a vegetarian version that still packs protein and flavor.
- Spice Level: Adjust curry powder or add a pinch of cayenne to control heat—use milder spices for kids or spice lovers’ heat.
- Sweetness: Replace apples with diced carrots or sweet potatoes if you want a subtler, earthier sweetness.
- Broth Base: Use vegetable broth instead of chicken for a vegetarian option that still delivers deep flavor.
- Ginger: Fresh ginger gives a zesty punch, but ground ginger works in a pinch—use about half the amount for a milder heat.
- Lentils: If you don’t have red lentils, yellow split peas work too—they break down into a creamy base and cook quickly.
Equipment & Tools
- Slow cooker: Main cooking vessel, slow simmers ingredients for deep flavor.
- Knife and cutting board: Prep ingredients like chicken, onion, garlic, and apple.
- Skillet: Optional for searing chicken, adds depth to flavor.
- Wooden spoon: Stir ingredients during cooking and serve.
Step-by-step guide to Mulligatawny
- Gather your equipment: a 4-6 quart slow cooker, a sharp knife, a cutting board, and a wooden spoon for stirring.
- Prep the ingredients: dice 1.5 lbs bone-in chicken thighs into bite-sized pieces, peel and chop 1 onion, mince 2 garlic cloves, peel and grate 1-inch piece of ginger, and rinse 1 cup red lentils.
- Sear the chicken (optional but recommended): heat a tablespoon of oil in a skillet over medium-high heat. Add chicken pieces, cook until browned (about 5 minutes). This step deepens flavor but can be skipped for quicker prep.
- Add the sautéed chicken (or raw if skipping sear), onion, garlic, ginger, lentils, 2 tablespoons curry powder, 1 teaspoon turmeric, and a pinch of cayenne (if you like heat) into the crockpot.
- Pour in 4 cups chicken broth and 1 can (13.5 oz) coconut milk. Stir well to combine all ingredients evenly.
- Set the slow cooker to low and cook for 6-8 hours. If short on time, cook on high for 3-4 hours. The lentils should be soft and the chicken tender.
- During the last 30 minutes, stir in 1 chopped Granny Smith apple for brightness. Adjust seasoning with salt and pepper as needed.
- Check the soup’s thickness: if it’s too thick, add a splash more broth or water. If too thin, let it simmer uncovered on high for 15-20 minutes to reduce slightly.
- Taste and adjust spices: add more curry or ginger if needed. The aroma should be fragrant and inviting.
- Finish with a squeeze of fresh lemon or lime juice for a bright finish. Ladle into bowls and garnish with chopped cilantro or a swirl of coconut milk if desired.
- Rest the Mulligatawny for 5 minutes before serving. This helps flavors meld and cool slightly for a better spoonful experience.
Ladle the soup into bowls, garnish with fresh herbs or a drizzle of coconut milk, and serve hot. Let it sit for 5 minutes to allow flavors to settle before eating.
How to Know It’s Done
- Chicken is fully cooked and tender, with juices running clear.
- Lentils are soft and breaking apart into the broth.
- Broth is fragrant, with a vibrant spice aroma that’s not overpowering.
Crockpot Chicken Mulligatawny
Ingredients
Equipment
Method
- Start by preparing your ingredients: dice the chicken thighs into small pieces, dice the onion, mince the garlic, peel and slice the ginger, and dice the apple. Rinse the lentils until the water runs clear.
- If desired, heat a skillet over medium-high heat with a little oil. Add the chicken pieces and sear until they develop a golden crust, about 5 minutes. This step adds depth but can be skipped for quicker prep.
- Transfer the seared chicken to the slow cooker, then add the diced onion, minced garlic, sliced ginger, rinsed lentils, curry powder, turmeric, and a pinch of salt.
- Pour in the chicken broth and coconut milk, stirring gently to combine all the ingredients evenly. The mixture should look vibrant and fragrant even at this stage.
- Cover the slow cooker with the lid and set it to low. Let it cook for 6 to 8 hours, until the lentils are soft and the chicken is tender and easily shredded.
- About 30 minutes before serving, stir in the diced apple for a bright, fresh flavor. Taste and add salt or pepper as needed, adjusting the seasoning to your liking.
- If the soup is too thick, stir in a little hot broth or water to loosen it. If it’s too thin, remove the lid and let it simmer on high for 15-20 minutes to thicken slightly.
- Once the soup is ready, ladle it into bowls and garnish with fresh herbs or a swirl of coconut milk for extra richness. The soup should be fragrant, with tender chicken and soft lentils in a vibrant, golden broth.
Notes
Tips and tricks for perfect Mulligatawny
- Sear chicken briefly in a hot skillet to develop deeper flavor and richer broth.
- Layer aromatics like onions and garlic early to build a fragrant base that intensifies over slow cooking.
- Toast spices gently in the dry skillet until fragrant—this boosts their aroma without burning.
- When adding liquids, stir well to prevent spicy clumps and ensure even simmering.
- Check the soup midway—if too thick, stir in hot broth or water to loosen; if too thin, let it simmer uncovered for extra body.
- For a brighter, fresher flavor, squeeze lemon or lime juice into the bowl just before serving.
- Taste and adjust seasoning at the end—sometimes a pinch more curry or a dash of salt makes all the difference.
Common mistakes and how to fix them
- FORGOT to brown chicken first? Sear it for richer flavor, or skip if pressed for time.
- DUMPED in all ingredients at once? Layer flavors by adding aromatics first, then spices and liquids.
- OVER-TORCHED spices? Toast spices gently, just until fragrant, to avoid bitterness.
- SPOILED the seasoning balance? Taste and adjust salt and spices before serving.
Quick fixes and pantry swaps
- When spices burn, splash in a bit of water to loosen the aroma and stop the bitter smell.
- If the soup is too thick, add a splash of broth or water and stir gently to loosen.
- Patch a bland flavor by adding a squeeze of lemon or lime for brightness.
- Splash a dash of coconut milk if the soup tastes too sharp or spicy, for a mellowing effect.
- When in a pinch, swap canned diced tomatoes for a touch of acidity and richness—just add at the end.
Prep, store, and reheat tips
- Chop onions, garlic, and apples ahead of time; store in airtight containers in the fridge for up to 2 days for easy prep and to keep flavors fresh.
- Cook and shred chicken thighs a day in advance; keep covered in the fridge and reheat thoroughly before adding to the crockpot.
- Lentils can be rinsed and pre-measured; they stay good in a sealed bag or jar for up to a week, saving time on busy days.
- Store the finished Mulligatawny in an airtight container in the fridge for up to 3 days. The flavors deepen, and the aroma becomes richer overnight.
- Reheat gently on the stove over low heat, stirring often. Expect the soup to shimmer and release warm, fragrant steam, with the texture remaining creamy and satisfying.
Top questions about Mulligatawny
1. Can I use pre-cooked chicken?
Yes, you can use cooked chicken or leftover roast; just shred it and add near the end to avoid overcooking and drying out.
2. Can I use cooked chicken instead of raw?
Absolutely, just adjust the cooking time since the chicken is already cooked. Add it in the last hour to warm through.
3. Can I make this vegetarian?
Yes, for a vegetarian version, swap chicken with extra lentils or chickpeas and use vegetable broth instead of chicken broth.
4. How do I know when it’s ready?
The soup is done when the lentils are soft, chicken is tender, and the broth is fragrant with spices—usually after 6-8 hours on low.
5. What should the texture be?
Use a spoon to check for tender chicken and soft lentils. The broth should be bubbling gently and smell deeply spicy and fragrant.
6. How do I fix it if it’s too thick or thin?
If it gets too thick, stir in a bit of hot broth or water. If too thin, simmer uncovered for 15-20 minutes to thicken.
7. Can I add citrus?
You can add a squeeze of lemon or lime at the end to brighten the flavors and balance the spices.
8. Can I prepare this in advance?
Yes, spices like curry and ginger deepen with time, so you can make this a day ahead for more flavor.
9. How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often, until steaming and fragrant.
10. What if it tastes bland?
If the soup tastes bland, add a pinch more curry powder, salt, or a splash of lemon juice to invigorate the flavors.
Making this Crockpot Chicken Mulligatawny has become a little ritual for me, a way to slow down and savor the moment. The warm aroma of spices filling the house, the creamy texture, and the gentle heat of ginger somehow make even the busiest days feel a bit calmer.
It’s honest in its simplicity, yet deeply satisfying. When I ladle it into bowls, I feel connected to those quiet Sunday afternoons and the messy, loving kitchen moments that made this dish special from the start.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me. It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
