Crock Pot Curried Coconut Chicken Noodle Soup Recipes

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Slow-Cooker Thai Coconut Chicken Soup image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h

Yield 9

Number Of Ingredients 14

Ingredients

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

COCONUT CHICKEN CURRY - CROCK POT

Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

Heat oil in a medium fry pan.
Add chicken breasts and brown on both sides.
Place potatoes and onion in crock pot.
Place chicken breasts on top.
Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
Add to crock pot.
Cover and cook on low 6 to 8 hours.
One half hour before serving, add peas on top of chicken mixture.
Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
Serve over rice or Asian noodles, if desired.

CROCK POT CHICKEN CURRY SOUP

Crock Pot Chicken Curry Soup image

Make and share this Crock Pot Chicken Curry Soup recipe from Food.com.

Provided by susie cooks

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup water
2 teaspoons curry powder
1 1/4 lbs boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 cups sliced carrots
1 (13 1/2 ounce) can unsweetened coconut milk
1 sweet red pepper, cut into thin, bite-size strips
1/2 cup sliced green onion

Steps:

Combine soup and water in slow cooker.
Stir in curry powder.
Add chicken and carrots.
Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
If using high heat, turn to low after cooking time.
Stir in coconut milk, sweet pepper, and green onions.
Cover and cook for 15 minutes more.

Nutrition Facts : Calories 307.7, Fat 19.3, SaturatedFat 13.5, Cholesterol 64.6, Sodium 507.7, Carbohydrate 11.7, Fiber 2, Sugar 3.3, Protein 23.4

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