Easy Slow Cooker Thai Chicken Curry Soup

Slow Cooker Thai Chicken Curry Soup

 

This is the final recipe in our Slow Cooker Soup series.  I have loved this series!

My goal with each recipe I’ve shared has been to put the ingredients in the crockpot and let them cook.  I didn’t want to have to pre-cook any meats for this series.  That’s the one step that will stop me from making something if I’m in a big hurry.

I stumbled on a method of cooking meat with bones in it right in the soups.  This has worked for several ham based soups and also chicken soups.  And it’s the method I used for this soup too.

Cooking the chicken with bones right in the soup gives the broth a rich flavor.  It also simplifies the recipe too.

The original recipe for this soup comes from Modern Mrs. Darcy.  Anne is one of my favorite bloggers to read.  She blogs on all kinds of interesting topics and she’s a fellow Kentuckian too.

I changed up the soup recipe from the way Anne fixed it.  She made a homemade broth (great idea, but one I rarely take time for).  She also used chicken that had been pre-cooked and took time to sauté the vegetables.  All of those steps make wonderful soup, but I wanted a simpler version.

And I think I found success!  A simple Slow Cooker Thai Chicken Curry Soup with homemade taste that only takes 10 minutes to prep.

Here’s what you’ll need:   [Read more...]

Chicken Curry in the Slow Cooker

You’ve got to love a good crockpot meal. Especially one that tends to make enough that there are plenty of leftovers for lunch! This one is super easy to make, budget friendly, and really yummy!

This isn’t a spicy dish, unless you use hot salsa.  The coconut milk cools the heat and makes it creamy.

 

Chicken Curry in the Crockpot

Ingredients

  • 3-4 lbs of Chicken Thighs
  • 1 medium onion chopped
  • 3 tbsp of Curry
  • 1 can of coconut milk - unsweetened
  • 16 oz of salsa (whatever heat you like - I use Medium)

Instructions

  1. Put the chicken thighs down on the bottom of the crockpot.
  2. Mix the chopped onion, salsa, curry, and the salt/pepper.
  3. Pour the sauce mixture over the top and cook for 4 hours on high or 8 highs on low.
  4. When it's finished cooking, just pull the chicken out and place on a platter. Then you will pour in the coconut milk in the crockpot and mix well.
  5. Serve the chicken with the sauce over the top. I like to serve with rice on the side.
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Rachael Walkup has been married to her best friend for 6 years. They have two kids – a 2 yr old boy and a newborn little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

Orange Curry Couscous

Please welcome new contributing writer, Andrea Green.  I love this quick side dish. Sides are one thing that I tend to neglect.  This one is easy and I love that leftovers can double for lunch the next day.

I love couscous! Any side dish that can be prepared in 10 minutes has my undying devotion. But, I’ll admit that it can be pretty plain on it’s own. So I like to add all kinds of veggies, nuts and dressings to my couscous – like in this Orange Curry Couscous. It is one of my absolute favorite ways to dress up plain couscous. Plus, you can use it as a side dish for dinner, then use any leftovers the next day for a delicious lunch!

Orange Curry Couscous

Orange Curry Couscous

Ingredients

  • 2 cups water
  • 1 1/2 cups couscous
  • 1/4 c rice vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons grated orange rind
  • 1 tablespoon honey
  • 2 teaspoons cinnamon
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup fresh parsley, chopped
  • 1 cup green onions, chopped
  • 1/2 cup slivered almonds
  • 1 cup currants
  • 1/2 cup frozen peas, thawed

Instructions

  1. In a saucepan, bring the water to a boil. Add the couscous and stir. Cover, remove from heat, and let stand for 10 minutes.
  2. While the couscous is standing, process the vinegar, garlic, orange zest, honey, cinnamon, curry powder and salt in the blender. Continue to process while adding the canola oil through the top of the blender.
  3. When the couscous is ready, fluff it with a fork.
  4. In a large bowl, mix together the cooked couscous, dressing, parsley, green onions, slivered almonds, currants, and peas. Serve immediately.
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This post is linked to Finding Joy in My Kitchen.

Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

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