Slow Cooker Thai Chicken and Butternut Soup

Name: Slow Cooker Thai Chicken and Butternut Soup
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: American
Ingredients: 1 lb. boneless, skinless chicken breast or thighs; 6-8 cups of diced butternut squash, from 1 large squash (3-4 pounds); 1 small onion, diced; 1 (14 oz.) can full-fat coconut milk; 2 cups vegetable broth; 1 – 1 1/2 Tbsp red curry paste; 1 Tbsp Thai sweet chili sauce or chili oil; 1 Tbsp fresh ginger, finely minced; 2 cloves garlic, finely minced; 1 1/2 tsp salt (or, to taste); 2 cups cooked quinoa (or brown rice, or you can leave it out); 2 fresh or jarred roasted red bell peppers, diced (about 1 cup); 1/3 cup fresh cilantro, chopped; Juice of 1 lime; Crushed peanuts or cashews, to garnish (optional)

Instructions

Prep:25minCook:3h

This cozy soup warms you from the inside out. There are lots of variations for paleo and vegan eaters and quinoa haters. See the notes for more ideas!

Updated at: Mon, 28 Jul 2025 03:43:38 GMT