This Crockpot Chicken Mulligatawny is like having a warm, aromatic hug waiting for you after a long day. I love how the slow cooker turns simple ingredients into something rich and layered, with spices blooming in their own time. It’s one of those dishes that feels fancy but is honestly just a few pantry staples simmered to perfection.
I first started making this when I needed a comforting meal that didn’t require constant attention. The smell alone—curry, garlic, a hint of lemon—fills the house and makes everyone gather around the kitchen. It’s a reminder that good things don’t always need fancy techniques, just patience and a little spice.
This recipe is also a way to keep cozy during the colder months, when a bowl of Mulligatawny feels like a small celebration. It’s straightforward enough for weeknights but special enough to serve to guests. Honestly, it’s become a go-to for me when I want something warm, nourishing, and full of familiar, vibrant flavors.
This recipe is inspired by the idea of transforming a humble crockpot into an aromatic, slowly simmering spice cabinet, making Mulligatawny accessible and comforting even on busy weeknights, with just a handful of ingredients and a little patience.
The story behind this recipe
- This dish came from a Sunday afternoon of rummaging through my spice cabinet and craving something warm but different. I’ve always loved Mulligatawny for its bold, layered flavors, but I wanted to simplify it—make it doable on a weekday without losing the soul of the curry. The crockpot seemed like the perfect tool, turning slow simmering into a set-it-and-forget-it kind of affair.
- One evening, I threw together what I had—chicken, lentils, a handful of spices—and let it cook while I tackled other chores. The house filled with the smell of toasted cumin and simmering garlic, just enough to make everyone gather near the kitchen. That moment, with a spoonful of fragrant soup in hand, made me realize how much comfort can come from trusting simple ingredients and patience.
Ingredient breakdown: key components
- Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and develop a richer flavor during slow cooking. Swap for breasts if you prefer leaner meat, but be mindful they can dry out faster.
- Lentils: Red lentils break down into a silky texture, thickening the soup beautifully. If you only have green or brown, add a splash of extra broth and extend cooking time to soften them.
- Curry spices: I toast my cumin, coriander, and turmeric first—brings out a warm, smoky aroma that’s essential. Use pre-ground spices for convenience, but freshly toast for depth.
- Coconut milk: It adds a mellow, creamy sweetness that balances the spices. For a dairy-free version, try cashew cream, but note it won’t have quite the same lushness or lemon-bright tang.
- Vegetables: Carrots and celery give a subtle sweetness and texture. If you’re out, a handful of frozen peas stirred in at the end adds freshness and color.
- Lemon juice: Brightens everything up and cuts through the richness. If fresh lemon isn’t available, a splash of vinegar can mimic that tang, but don’t skip the brightness.
- Garnishes: Fresh cilantro and a squeeze of lime right before serving make all the difference. Skip if you’re out, but the dish loses some of its vibrant finish without them.
Spotlight on key ingredients
Chicken thighs:
- I prefer bone-in, skinless thighs—they stay juicy and develop a richer flavor during slow cooking. Swap for breasts if you prefer leaner meat, but be mindful they can dry out faster.
- Lentils: Red lentils break down into a silky texture, thickening the soup beautifully. If you only have green or brown, add a splash of extra broth and extend cooking time to soften them.
Curry spices & coconut milk:
- Curry spices: I toast my cumin, coriander, and turmeric first—brings out a warm, smoky aroma that’s essential. Use pre-ground spices for convenience, but freshly toast for depth.
- Coconut milk: It adds a mellow, creamy sweetness that balances the spices. For a dairy-free version, try cashew cream, but note it won’t have quite the same lushness or lemon-bright tang.
Notes for ingredient swaps
- Dairy-Free: Use cashew or almond cream instead of coconut milk for a nutty, slightly thinner finish.
- Low-Sodium: Swap regular broth for homemade or low-sodium stock to control saltiness without losing flavor.
- Gluten-Free: Ensure spices are pure and free from gluten additives; serve with gluten-free bread or rice.
- Vegetarian: Replace chicken with hearty vegetables like potatoes or cauliflower, and use vegetable broth.
- Spice Level: Add or omit cayenne or chili powder to adjust heat; start small and taste as you go.
- Lentils: Green or brown lentils work too, but expect a firmer texture; extend cooking time slightly.
- Fresh Herbs: Swap cilantro for parsley or mint if you prefer a different fresh herbal note.
Equipment & Tools
- 6-quart slow cooker: Main cooking vessel for long, gentle simmering.
- Large skillet: Toast spices and sauté aromatics for deep flavor.
- Sharp knife: Dice chicken and vegetables precisely.
- Cutting board: Provide a sturdy surface for prep work.
- Wooden spoon: Stir ingredients without scratching cookware.
Step-by-step guide to Mulligatawny
- Gather your equipment: a 6-quart slow cooker, a large cutting board, a sharp knife, and a wooden spoon for stirring.
- Prep the ingredients: dice chicken thighs into bite-sized pieces, about 2 cm or 1 inch chunks; set aside.
- Toast spices: in a dry skillet over medium heat (~160°C/320°F), toast 1 tsp cumin, 1 tsp coriander, and ½ tsp turmeric for 1-2 minutes until fragrant, stirring constantly; transfer to a small bowl.
- Sauté aromatics: in a hot skillet with 1 tbsp oil, cook 1 diced onion and 2 minced garlic cloves until translucent (~5 minutes), smelling nutty and inviting.
- Layer flavors: add toasted spices to the skillet, stir for 30 seconds to coat, then transfer to the slow cooker.
- Add the chicken, 1 cup diced carrots, 1 cup chopped celery, and ½ cup red lentils to the slow cooker.
- Pour in 4 cups chicken broth and 1 can (13.5 oz) coconut milk. Stir well to combine all ingredients.
- Set the slow cooker to low (~90°C/195°F) and cook for 6-8 hours, or until the lentils are soft and chicken is tender.
- Check halfway: ensure the mixture is gently simmering and ingredients are submerged; add more broth if it looks dry.
- Taste and adjust: near the end, stir in 1-2 tbsp lemon juice, salt, and pepper as needed, to brighten and balance flavors.
- Finish cooking: once the chicken is falling apart and the soup is thickened slightly, turn off heat.
- Rest briefly: let sit for 5 minutes, uncovered, to settle flavors and thicken slightly.
- Serve hot: ladle into bowls, garnish with chopped cilantro and a squeeze of lime if desired, and enjoy the aroma.
Once cooked, let the soup rest uncovered for 5 minutes. Ladle into bowls, garnish with cilantro and a squeeze of lime for vibrant flavor contrast. Serve immediately while warm and fragrant.
How to Know It’s Done
- Soup is aromatic with toasted spices and simmering garlic.
- Lentils are fully softened and chicken is tender, easily shredded with a spoon.
- Soup has a creamy, slightly thickened consistency, with a bright lemon aroma.
Crockpot Chicken Mulligatawny
Ingredients
Equipment
Method
- Start by gathering your equipment: a slow cooker, a skillet, a knife, and a cutting board. Prepare your ingredients by dicing the chicken thighs into bite-sized pieces and rinsing the lentils thoroughly.
- In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and turmeric for 1-2 minutes until fragrant, stirring constantly. Transfer the toasted spices to a small bowl.
- In the same skillet, add a tablespoon of oil and sauté the diced onion and minced garlic until the onion becomes translucent and fragrant, about 5 minutes.
- Add the toasted spices to the skillet and stir for 30 seconds to release their aroma, then transfer the mixture into the slow cooker.
- Place the chicken, diced carrots, chopped celery, and rinsed lentils into the slow cooker. Pour in the chicken broth and coconut milk, then stir everything together to combine.
- Cover and set the slow cooker to low. Let it cook for 6 to 8 hours, until the lentils are soft and the chicken is tender and falling apart.
- Halfway through cooking, check the soup’s consistency. If it looks too thick, stir in a splash of broth. Ensure everything is simmering gently and ingredients are submerged.
- Near the end of cooking, stir in the freshly squeezed lemon juice and season with salt and pepper to taste. Taste and adjust the acidity or seasoning as needed.
- Once the chicken is tender and the soup has thickened slightly, turn off the heat and let it sit uncovered for 5 minutes, allowing flavors to settle.
- Ladle the Mulligatawny into bowls, garnishing with chopped cilantro and lime wedges. Serve hot, enjoying the fragrant, creamy soup with a bright and spicy kick.
Pro tips for perfect Mulligatawny
- Toast your spices: Gently toast cumin, coriander, and turmeric in a dry skillet until fragrant, about 1-2 minutes. This deepens their aroma and flavor.
- Layer aromatics: Sauté onions and garlic until translucent and nutty-smelling, about 5 minutes, to build a flavorful base.
- Use the right chicken: Bone-in thighs stay juicier and develop richer flavor during slow cooking. If using breasts, reduce cooking time to prevent drying.
- Check liquid levels: Ensure ingredients are mostly submerged during cooking; add broth if the soup looks too thick or starts to stick.
- Finish with brightness: Add lemon juice or lime just before serving to cut through the richness and add a fresh, vibrant note.
- Adjust seasoning: Taste the soup after cooking and adjust salt, pepper, and acidity to balance the flavors to your liking.
- Rest before serving: Let the soup sit uncovered for 5 minutes after cooking to allow flavors to settle and thicken slightly.
Common mistakes and how to fix them
- FORGOT to check spice levels → taste and adjust before serving.
- DUMPED too much liquid → let soup simmer uncovered for thicker consistency.
- OVER-TORCHED spices → toast spices gently, keep stirring to prevent burning.
- FAILED to stir ingredients → stir occasionally to prevent sticking and ensure even cooking.
Quick fixes and pantry swaps
- When soup looks too thin → splash in a bit more coconut milk and simmer uncovered for a few minutes.
- If spices burn during toasting → immediately lower heat and add a splash of water to cool the pan.
- Splash some lemon juice when flavors are dull to brighten and balance the richness.
- Patch over-salted soup with a peeled, sliced potato—let sit for 10 minutes, then remove.
- Shield the slow cooker if steam or splatters threaten to make a mess, especially near the end of cooking.
Prep, store, and reheat tips
- Prep the vegetables and measure spices ahead of time; store in airtight containers in the fridge for up to 24 hours. The aroma of toasted spices can fade if prepped too far in advance.
- Shredded cooked chicken can be kept in the fridge for 3-4 days. Reheat gently to avoid drying out, and stir into the soup just before serving for maximum juiciness.
- This soup stores well in the fridge for 3-4 days; the flavors deepen overnight, making it even more comforting. Reheat on low heat, stirring occasionally, until steaming hot and fragrant again.
- For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat slowly, checking for texture and seasoning. The soup might thicken; stir in a splash of broth or water to loosen it up.
- Reheating releases some of the spice aroma, so give it a good stir and taste before serving. Add a squeeze of lemon or lime after reheating to brighten the flavors and counteract any dullness.
Top questions about Mulligatawny
1. Can I use chicken breasts instead?
Use boneless chicken thighs for more flavor and juiciness. They hold up well in slow cooking, giving the soup a richer taste.
2. What kind of lentils work best?
Red lentils break down into a smooth, thick texture, making the soup velvety. Green or brown lentils stay firmer and need longer to soften.
3. When should I add the lemon?
Add lemon juice at the end to brighten the flavors and counteract the richness. A splash of vinegar can work if lemon isn’t available.
4. Can I make this vegetarian?
To keep the soup vegetarian, swap chicken with hearty vegetables like potatoes or cauliflower, and use vegetable broth instead of chicken stock.
5. Do I need to toast the spices?
Use pre-toasted spices or toast your own in a dry skillet for 1-2 minutes until fragrant. Toasting deepens flavor and aroma.
6. How do I reheat leftovers?
Reheat gently on the stove over low heat, stirring occasionally. For best flavor, reheat within 3-4 days and add a squeeze of lemon before serving.
7. What if the soup is too thick or thin?
If the soup becomes too thick, stir in a little broth or water to loosen it. If it’s too thin, simmer uncovered to reduce and thicken.
8. Should I use bone-in or boneless chicken?
Use bone-in thighs for more flavor and moisture. If using chicken breasts, reduce cooking time to avoid drying out.
9. Can I skip the garnishes?
Adding fresh cilantro and a squeeze of lime just before serving enhances brightness and freshness, balancing the spices beautifully.
10. How do I prevent burning or sticking?
Ensure ingredients are mostly submerged during cooking. If the soup looks dry, add a splash of broth or water to keep everything simmering gently.
This Crockpot Chicken Mulligatawny is a reminder that sometimes, the simplest ingredients can create the most comforting meals. The aroma alone—warm spices, garlic, a hint of lemon—fills the house with a sense of calm and anticipation. It’s a dish that feels like a quiet celebration of everyday ingredients turned special.
In the end, it’s all about patience and trusting the slow cooker to do its magic. Whether you’re making it for yourself or sharing with others, this soup offers a moment of warmth and familiarity, with flavors that linger long after the last spoonful.