This Crockpot Chicken Mulligatawny is my go-to for those evenings when I want something hearty but don’t want to stand over a stove. It’s a dish that feels like a little bit of India, right in my kitchen, with its warm spices and tender chicken melting into a creamy broth. The scent alone can turn a dull day into something cozy and inviting.

What I love most is how forgiving it is. I toss everything in the slow cooker in the morning, and by dinner, I’ve got a fragrant, satisfying soup that’s perfect for chilly nights or when I need to feed a crowd without fuss. It’s become a bit of a ritual—measuring out spices, hearing the gentle simmer, and knowing I don’t have to rush at the end.

This recipe is inspired by my grandmother’s secret to turning leftovers into a soul-warming, aromatic soup that feels like a hug on a busy weeknight. It’s about embracing simplicity and making comfort food approachable, even on the craziest days. I love how the slow cooker transforms humble ingredients into something that smells like home before I even sit down to eat.

The story behind this recipe

This dish came together one rainy afternoon when I was rummaging through my pantry, looking for something warm and nourishing. I remembered a trip to India where I had mulligatawny soup for the first time—rich, spicy, and oddly comforting despite the exotic flavors. It struck me how well those flavors could be adapted for my slow cooker, turning simple ingredients into a meal that smells like a distant memory and feels like a hug.
I started experimenting with different spice blends, trying to find that perfect balance of warmth and brightness. Over time, this recipe became my go-to for busy nights, especially when I want something hearty without much fuss. It’s funny how a little bit of curry powder can transport a bowl of humble chicken and rice into something memorable, even on the most chaotic evenings.
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Ingredient breakdown: key components

Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and add rich flavor. Feel free to use breasts, but watch for dryness.
Curry powder: I go for a mild, fragrant blend that’s not too overpowering. Adjust the amount based on your spice tolerance—more for heat, less for subtlety.
Apples: I love adding a tart apple like Granny Smith for brightness. If you only have a sweet apple, reduce the sugar a bit to balance the flavors.
Lentils: Red lentils cook fast and become silky, giving the soup body. Skip if you’re not into the texture—use more rice instead.
Coconut milk: I use full-fat for creaminess and that luscious mouthfeel. Light coconut milk works, but the soup will be less rich and more watery.
Ginger: Fresh ginger adds a zing and aroma—grate just enough for a hint. If you’re out, a pinch of ground ginger will do, but it’s not quite the same.
Spices (turmeric, cumin): I toast these briefly in a dry pan before adding, to boost their aroma. Skip this step if you’re in a rush, but the flavor won’t be as deep.

Spotlight on Key Ingredients

Chicken thighs:

I prefer bone-in, skinless thighs—they stay juicy and add rich flavor. Feel free to use breasts, but watch for dryness.
Curry powder: I go for a mild, fragrant blend that’s not too overpowering. Adjust the amount based on your spice tolerance—more for heat, less for subtlety.
Apples: I love adding a tart apple like Granny Smith for brightness. If you only have a sweet apple, reduce the sugar a bit to balance the flavors.

Coconut milk:

I use full-fat for creaminess and that luscious mouthfeel. Light coconut milk works, but the soup will be less rich and more watery.
Ginger: Fresh ginger adds a zing and aroma—grate just enough for a hint. If you’re out, a pinch of ground ginger will do, but it’s not quite the same.

Notes for ingredient swaps

Dairy-Free: Coconut cream can replace coconut milk for extra richness, but it’s thicker and more intense. Use sparingly.
Gluten-Free: Ensure your curry powder and broth are gluten-free; some blends contain wheat. Rice or quinoa make good substitutes for rice if needed.
Vegetarian: Swap chicken with hearty vegetables like cauliflower florets or chickpeas for protein. Broth should be vegetable-based.
Lower Sodium: Use low-sodium broth and unsalted spices. You might need to adjust seasoning at the end for flavor.
Fresh Herbs: Cilantro or parsley can brighten the dish, but dried herbs won’t deliver the same fresh punch.
Sweet Apples: Fuji or Gala apples work well if Granny Smith aren’t available—they add a milder tartness.
Spice Level: Adjust curry powder and pepper to taste. For milder soup, cut back on spices or add a splash of cream at the end.

Equipment & Tools

Large slow cooker: Main vessel for slow-cooking the soup evenly.
Sharp knife: Chopping vegetables and chicken efficiently.
Cutting board: Preparing ingredients safely and neatly.
Mixing spoon: Stirring ingredients during sautéing and before serving.
Ladle: Serving the finished soup.

Step-by-step guide to Mulligatawny

Gather your equipment: a large slow cooker, a sharp knife, a cutting board, a mixing spoon, and a ladle for serving.
Prep the ingredients: dice chicken into bite-sized pieces, peel and chop the onion and carrots, mince the garlic and ginger.
In a skillet over medium heat (about 160°C/320°F), lightly toast the spices (curry powder, turmeric, cumin) for 30 seconds until fragrant; this boosts their aroma.
Add a splash of oil if your spices tend to stick, then stir in the onion, carrots, garlic, and ginger; cook until the onion turns translucent and fragrant, about 5 minutes.
Transfer the sautéed mixture to the slow cooker. Add the chicken, lentils, chopped apples, coconut milk, chicken broth, and a pinch of salt and pepper.
Set your slow cooker to low and cook for 6-8 hours. The kitchen will fill with a warm, spicy aroma. Stir occasionally if possible, to prevent sticking.
Around 15 minutes before serving, check the soup. If the lentils are soft and the chicken is tender (probe temp at least 75°C/165°F), it’s ready. If not, cook a little longer.
Taste and adjust seasoning—more salt, a squeeze of lemon for brightness, or extra curry powder if needed.
Turn off the cooker. Let the soup rest for 10 minutes to settle. Then, ladle into bowls, garnishing with fresh herbs if desired for a splash of color.
Serve hot with crusty bread or rice on the side. The soup should be creamy, fragrant, with a hint of sweetness from the apples and a gentle spice kick.

Once cooked, turn off the slow cooker and let the soup rest for 10 minutes. Serve hot, garnished with fresh herbs or a squeeze of lemon for added brightness.

How to Know It’s Done

The lentils are soft and breaking apart slightly.
The chicken reaches an internal temp of 75°C (165°F).
The soup smells fragrant with spices and coconut milk, not raw or burnt.