Crockpot Chicken Mulligatawny Recipe

This Crockpot Chicken Mulligatawny is my go-to when I want something warm and fragrant without standing over the stove. The slow cooker does all the heavy lifting, turning simple chicken into a rich, spicy broth filled with tender vegetables and that cozy, curry-kissed aroma. It’s like a little culinary hug after a long day.

What I love most is how forgiving this recipe is — you can toss in whatever veggies you have, and the flavors deepen as it cooks. It’s a messy, imperfect dish that tastes like it’s been simmering all day, even if you started it in the morning. Plus, the smell that drifts through the house? Pure comfort in a bowl.

This recipe is about transforming a humble, everyday chicken into a fragrant, comforting bowl of Mulligatawny using a slow cooker, turning busy weeknights into a cozy, aromatic escape without fuss.

The story behind this recipe

• This recipe has roots in my grandmother’s kitchen, where she’d toss a bunch of spices into her slow cooker on chilly mornings, filling the house with a warm, spicy scent. It’s a dish that’s always felt like a slow, gentle hug, no matter what kind of day I’ve had. I’ve adapted it over the years, adding my own touches but keeping that comforting spirit alive.
• One winter, I was sick and craving something nourishing but easy to make. I threw together leftovers, spices, and chicken in the slow cooker, and when I tasted it, I realized I’d recreated that cozy feeling I’d always loved. Now, it’s become my go-to when I need a meal that’s both simple and soul-satisfying.
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Ingredient breakdown

• Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and add richness, plus the texture is just right. Feel free to use breasts, but reduce cooking time to avoid dryness.
• Curry powder: I use a mild blend that’s aromatic and earthy. If you like it spicier, bump up the cayenne or add a pinch of chili flakes for that fiery kick.
• Apples: I toss in a tart apple like Granny Smith for a subtle sweetness and bright aroma. Skip if you’re not into that contrast—the soup still works, just a little less layered.
• Coconut milk: I love the creaminess it adds, especially the slightly thick, coconut-scented kind. If you want to lighten it up, use half coconut milk and half broth, but don’t skip the richness.
• Lentils: I use red lentils—they break down beautifully and thicken the soup naturally. If you prefer a chunkier texture, try green or brown lentils, but soak them a bit first.
• Vegetables: I typically toss in carrots, celery, and onion—they soften nicely and form the flavor base. Feel free to add a dash of turmeric or ginger for extra warmth and glow.
• Lemon juice: I finish with a splash of bright lemon to lift the flavors. Keep a wedge handy in case you want a sharper tang—trust me, it’s the finishing touch.

Spotlight on key ingredients

Curry powder:

• I love how it blooms in the oil, filling the kitchen with warm, spicy aroma. It’s the soul of Mulligatawny, really.
• Coconut milk: Its velvety texture and subtle sweetness make the broth rich and inviting. Shake the can well to avoid clumps.

Red lentils:

• They break down into a thick, luscious base. Keep an eye on them—they can overcook quickly and turn mushy if you’re not careful.
• Lemon juice: Brightens everything up with a sharp, citrusy zing. Add just before serving, and you’ll notice the soup come alive.

Notes for ingredient swaps

• Dairy-Free: Swap coconut milk for almond or cashew milk. It’s lighter, but you’ll lose some of that creamy richness.
• Gluten-Free: Use regular rice instead of lentils if you want a gluten-free option. It will change the texture but still tasty.
• Vegetarian: Replace chicken with hearty vegetables like mushrooms or extra lentils. Adds earthiness without the meat.
• Spice Level: Omit cayenne or chili flakes for milder flavor. Your house won’t smell as fiery, but still cozy.
• Sweetness: Use apple juice instead of fresh apple for a more concentrated, sweet aroma. Skip if you prefer less sweetness.
• Broth: Substitute chicken broth with vegetable broth for a lighter, more neutral base. Still flavorful, just a tad less savory.
• Lentils: Use yellow split peas if you don’t have lentils. They’re softer and give a different, slightly sweeter texture.

Equipment & Tools

• 6-quart slow cooker: Main vessel for slow cooking the soup.
• Large knife: For chopping vegetables and chicken.
• Cutting board: Surface for prepping ingredients.
• Skillet or frying pan: To toast spices and sauté aromatics.
• Stirring spoon: To mix ingredients and check seasoning.

Step-by-step guide to Mulligatawny

1. Gather all equipment: a 6-quart slow cooker, a large knife, cutting board, and stirring spoon. The slow cooker is your main vessel, the knife and board prep your ingredients, and the spoon is for stirring.
2. Prep the chicken: trim excess fat, cut into bite-sized pieces, about 2.5cm (1 inch). Season lightly with salt and pepper. This helps it cook evenly and absorb flavors.
3. Chop vegetables: dice 1 onion, 2 carrots, and 2 celery stalks into small, uniform pieces. Uniformity ensures even cooking and flavor distribution.
4. Sauté aromatics: in a skillet, warm 1 tbsp oil over medium heat (about 160°C/320°F). Add onion, carrot, and celery. Cook for 5-7 mins until fragrant, slightly caramelized, and soft. Transfer to the slow cooker.
5. Add spices: in the same skillet, toast 2 tbsp curry powder and 1 tsp turmeric for 1 min until fragrant. This releases their oils and boosts flavor. Pour into the slow cooker.
6. Layer ingredients: add the chicken pieces, 1 cup red lentils, 1 can coconut milk (400ml), 3 cups chicken broth, and 1 diced tart apple (optional for sweetness). Stir well to combine everything.
7. Cook low and slow: cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be tender, lentils broken down, and the soup fragrant and thickened.
8. Finish with brightness: about 15 mins before serving, stir in 2 tbsp lemon juice and adjust seasoning with salt and pepper. This adds a fresh, zesty lift.
9. Serve hot: ladle into bowls, garnish with fresh cilantro or a squeeze of lemon if desired. The aroma should be spicy, warm, with a hint of citrus—ready to enjoy.

Once cooked, turn off the slow cooker and let the soup rest for 5 minutes. Stir in lemon juice, taste and adjust seasoning. Ladle into bowls, garnish as desired, and serve steaming hot.

How to Know It’s Done

• Chicken is fully cooked and tender, easily shredded with a spoon.
• Lentils have softened and thickened the broth, no raw bits remaining.
• Aromatic spices are fragrant, and the soup has a bright, inviting aroma.

Crockpot Chicken Mulligatawny

This Crockpot Chicken Mulligatawny is a comforting, fragrant soup made with tender chicken simmered alongside vegetables, lentils, and warming spices in a slow cooker. Its rich, spicy broth is thickened naturally by the lentils and finished with a bright splash of lemon, resulting in a cozy, hearty dish with a smooth, inviting texture. Perfect for a warm, effortless meal that tastes like it’s been simmering all day.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian-inspired

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 4 pieces bone-in, skinless chicken thighs trim excess fat and cut into bite-sized pieces
• 2 tablespoons curry powder mild or spicy depending on preference
• 1 teaspoon turmeric adds warmth and color
• 1 large onion diced
• 2 carrots carrots diced
• 2 stalks celery diced
• 1 medium tart apple diced, optional
• 1 can coconut milk 400ml, full-fat preferred
• 3 cups chicken broth
• 1 cup red lentils rinsed
• 2 tablespoons lemon juice freshly squeezed, added at the end
• 2 tablespoons oil for sautéing
• to taste salt and pepper

Equipment

• 6-quart slow cooker
• Large knife
• Cutting board
• Skillet or frying pan
• Stirring spoon

Method

 

1. Start by preparing your ingredients: dice the onion, carrots, celery, and apple; chop the chicken into bite-sized pieces; and measure out your spices and liquids.
2. In a skillet, heat the oil over medium heat until it shimmers. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are fragrant and slightly softened, with the onions becoming translucent and beginning to caramelize.
3. While the vegetables cook, toast the curry powder and turmeric in the same skillet for about 1 minute until fragrant—this helps release their essential oils and deepens their flavor.
4. Add the toasted spices to the sautéed vegetables, stirring for 30 seconds to coat evenly and enhance the aroma.
5. Transfer the seasoned vegetables to your slow cooker. Add the chicken pieces, rinsed lentils, coconut milk, chicken broth, and diced apple if using. Stir everything together until well combined.
6. Set your slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. The chicken should become tender and easily shred, while the lentils break down and thicken the broth, filling your kitchen with warm, spicy aroma.
7. About 15 minutes before serving, stir in the fresh lemon juice to brighten the flavors. Taste the soup and add salt and pepper as needed to balance the spice and acidity.
8. Once the soup is ready, ladle it into bowls, garnish with fresh herbs if desired, and serve hot. The result is a thick, fragrant, and comforting Mulligatawny with a velvety texture and a gentle spice kick.

Pro tips for Mulligatawny

• Toast spices gently in the skillet until fragrant—this releases their essential oils and deepens flavor.
• Sear the chicken quickly on high heat before adding to the slow cooker for extra richness and a nice browned exterior.
• When sautéing aromatics, cook until onions are translucent and slightly caramelized—this builds a sweeter, deeper base.
• Use fresh lemon juice at the end to brighten the soup—avoid adding citrus too early, it can dull the flavor.
• Keep an eye on lentils; overcooked ones turn to mush. Check texture after 6 hours on low, and stir occasionally.
• For a creamier broth, add an extra splash of coconut milk just before serving and give it a gentle stir.
• If the soup thickens too much after cooling, stir in a bit hot broth or water to loosen it up without losing flavor.

Common mistakes and how to fix them

• FORGOT to brown the chicken: Searing adds flavor; do it quickly to avoid overcooking.
• DUMPED in all ingredients at once: Layer flavors by adding ingredients step-by-step for depth.
• OVER-TORCHED spices: Toast spices gently on low heat until fragrant, avoid burning to keep flavor bright.
• MISSED seasoning adjustments: Taste before serving and adjust salt, acidity, and spice for balance.

Quick fixes and pantry swaps

• When soup tastes flat, splash in a little vinegar to brighten the flavors.
• If the broth is too thick, add hot water or broth to loosen it up quickly.
• Splash a little coconut milk if the soup is too spicy or if you want extra creaminess.
• Patch over-seasoned soup with a squeeze of lemon and a pinch of sugar for balance.
• Shield burnt spices by removing the pot from heat immediately and starting fresh with toasted spices.

Prep, store, and reheat tips

• Prep all ingredients: chop vegetables, measure spices, and portion chicken the night before. The aroma of sliced onions and garlic ready to go makes assembly faster.
• Store chopped veggies in an airtight container in the fridge for up to 24 hours—freshness stays sharp, and flavors are preserved.
• Cooked soup keeps well in the fridge for 3-4 days; reheat gently on the stove, stirring occasionally until steaming and fragrant, with a bright aroma of spices.
• For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on low; expect a slightly thicker, more concentrated flavor.
• When reheating, add a splash of broth or water to loosen the soup. Warm until hot and bubbly, and check seasoning—sometimes the flavors mellow or intensify after sitting.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Use chicken thighs for juiciness and flavor; they stay tender after slow cooking. You can swap with breasts, but reduce cooking time to prevent dryness.

2. Can I make this dairy-free?

Yes, you can substitute coconut milk with almond or cashew milk for a lighter, less creamy broth, but it won’t have that rich coconut aroma.

3. Should I add lemon juice during cooking or at the end?

Adding a squeeze of lemon right before serving brightens the flavors with a fresh, tangy punch that balances the spices.

4. How can I adjust the spice level?

If you want a milder flavor, reduce the curry powder and skip the cayenne. For more heat, bump up the spices or add chili flakes.

5. How long should I cook it in the slow cooker?

Cook on low for 6-8 hours or high for 3-4 hours. The chicken should be shreddable, and the lentils soft and thickened.

6. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove until steaming and fragrant, adding a splash of broth if needed.

7. Can I add other vegetables?

You can add additional vegetables like spinach or peas towards the end of cooking for extra color and freshness. Just toss in a few minutes before serving.

8. What if the soup thickens too much after cooling?

If the soup becomes too thick after cooling, stir in hot broth or water to loosen it, adjusting seasoning as needed.

9. How do I prevent spices from burning?

To prevent burning spices, toast them gently over low heat until fragrant, then add to the slow cooker for maximum flavor.

10. What tools do I need for this recipe?

Use a sturdy spoon for stirring and a sharp knife for chopping. A slow cooker liner can help with cleaning and prevents sticking.

This dish is a reminder that sometimes the simplest ingredients, when combined with patience, create the most comforting meals. It’s perfect for those chilly evenings when you crave something warm and familiar, but with a touch of exotic spice. Plus, it’s one of those recipes that feels like a cozy ritual—slow, fragrant, and utterly satisfying.

In a way, making Mulligatawny is about embracing the imperfect, letting the spices and ingredients meld into something greater than the sum of their parts. It’s a dish that’s forgiving, adaptable, and always a little bit special—no matter how busy life gets.

Madison Lane

Hi, I’m Madison Lane, the cook, recipe creator, and heart behind this kitchen. Food has been part of my life for as long as I can remember. Some of my earliest memories are of standing beside my dad while he cooked, watching him move comfortably around the kitchen, tasting sauces, and explaining why patience mattered just as much as seasoning.