Go Back

Crockpot Chicken Mulligatawny

This Crockpot Chicken Mulligatawny is a comforting, fragrant soup that combines tender chicken, creamy lentils, and warm spices simmered slowly to develop rich flavors. The broth is velvety with a vibrant yellow hue from turmeric, and the final dish has a hearty yet smooth texture, topped with fresh herbs or coconut milk. Perfect for cozy weeknights, it offers a nostalgic taste of home with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs bone-in chicken thighs skinless preferred, cut into bite-sized pieces
  • 1 cup red lentils rinsed
  • 2 tablespoons curry powder mild or to taste
  • 1 teaspoon turmeric ground
  • 1 inch fresh ginger peeled and sliced
  • 1 can (13.5 oz) coconut milk full-fat preferred
  • 1 apple Granny Smith apple diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste

Equipment

  • Slow Cooker
  • Knife and cutting board
  • Skillet
  • Wooden spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

For extra depth, toast the spices in a dry skillet before adding them to the slow cooker. Feel free to adjust the spice level by adding more curry powder or cayenne pepper. This soup tastes even better the next day as flavors meld.