This crockpot chicken Mulligatawny came into my life during a particularly hectic winter when I needed something warm, nourishing, and effortless. I love how the slow cooker turns simple ingredients into a rich, spicy broth that feels like a hug in a bowl. It’s one of those recipes that makes the house smell incredible—pepper, turmeric, and a hint of coconut—kind of like a cozy secret waiting to be uncovered.
What draws me most to this dish is how forgiving it is. You toss everything in, set it, and forget it. No fuss, just that slow simmer working its magic, blending flavors and tenderizing chicken until it’s fall-apart soft. It’s a meal that feels like an old friend, reliable and deeply satisfying, especially on cold nights when comfort food is the only thing that hits the spot.
This recipe is inspired by how Mulligatawny soup became a comfort food staple during long, chilly winter nights in my family. I love turning it into a crockpot meal because it frees up my stove and fills the house with a warm, spicy aroma that makes everyone feel cared for. It’s a reminder that simple ingredients, slow-cooked with patience, can create something deeply satisfying and nostalgic.
The story behind this recipe
- This dish took root during a chilly winter when I was craving something warm and easy to make after a long day. I wanted a soup that was hearty, spicy, and could simmer away without much fuss—something that felt like a warm blanket for the soul. The slow cooker seemed perfect for melding those bold flavors while I went about my evening.
- The inspiration came from a trip to India years ago, where I tasted mulligatawny for the first time. That first spoonful was a revelation—rich, fragrant, with a punch of turmeric and pepper that lingered. I started experimenting at home, tweaking ingredients and textures, trying to capture that comforting complexity with everyday kitchen staples.
- Over time, this crockpot version became my go-to for busy nights. It’s a dish that reminds me how simple ingredients—chicken, lentils, spices—can turn into something deeply comforting when left to slow-cook. It’s become a family favorite, filling the house with a warm, spicy aroma that signals dinnertime is near.
Ingredient breakdown
- Chicken breasts: I like using boneless, skinless breasts—they stay tender and soak up all those spices. Swap for thighs if you want more juiciness; they’ll cook a bit faster, though.
- Red lentils: These break down into a silky texture that thickens the soup naturally. If you don’t have them, use split yellow peas—same creamy result, milder flavor.
- Coconut milk: Adds richness and a subtle sweetness that balances the spices. Light coconut milk works fine if you want fewer calories, but the full-fat version makes it creamier and more fragrant.
- Spices (turmeric, cumin, coriander): This combo is the heart of the soup—bright, earthy, with that smoky undertone. Skip one or tweak for a milder or more pungent flavor; just keep the turmeric—it’s the soul of the color.
- Vegetables (onion, carrot, apple): The onion and carrot give sweetness and depth, while the apple adds a gentle tang. Feel free to add a splash of ginger or a dash of chili if you like extra zing.
- Broth: I prefer chicken broth for richness, but vegetable broth works well, especially if you’re keeping it vegetarian. Use low-sodium so you can control the saltiness.
- Acid (lemon juice or lime): Brightens everything up right at the end. Don’t skip this step—those last drops make all the flavors pop with a zing that lifts the whole bowl.
Spotlight on key ingredients
Chicken breasts:
- I prefer boneless, skinless; they stay tender and absorb spices well. Swap for thighs if you want more juiciness, but they’ll cook faster.
- Red lentils: They break down into a silky, natural thickener. Use yellow split peas as a milder alternative, which also soften beautifully.
Spices:
- Coconut milk: Adds a rich, slightly sweet layer that balances the spices. Full-fat makes it creamier; light version still works but less luscious.
- Spices (turmeric, cumin, coriander): These are the backbone—bright, earthy, with a smoky note. Adjust to milder or more pungent, but keep the turmeric for color and warmth.
Notes for ingredient swaps
- Dairy-Free: Use coconut cream instead of coconut milk for extra richness, or skip altogether for a lighter touch—your soup will still be fragrant and warm.
- Protein Swap: Swap chicken for turkey or even firm tofu—each will absorb spices differently but still make for a hearty, comforting bowl.
- Lentils: Green or brown lentils can replace red lentils, but expect a firmer texture and less natural thickening—consider mashing slightly before serving.
- Sweeteners: Add a touch of honey or maple syrup if you want a hint of sweetness that balances the spices—start small and taste as you go.
- Spice Level: Omit or reduce cayenne or chili powder for milder flavor, or ramp it up if you love a fiery kick—adjust to your heat tolerance.
- Fresh Herbs: Fresh cilantro is classic, but parsley or Thai basil can add different aromatic notes—use what you love or have on hand.
- Broth Options: Use vegetable broth for a vegetarian version, or mushroom broth for an earthy depth—both enhance the umami without overpowering.
Equipment & Tools
- Crockpot: Main cooking vessel for slow simmering.
- Sharp knife: Chopping chicken, vegetables, and fruit.
- Cutting board: Prep surface for ingredients.
- Stirring spoon: Mixing ingredients during cooking.
Step-by-step guide to Mulligatawny
- Gather all your equipment: a large crockpot, a sharp knife, a cutting board, and a stirring spoon. The crockpot is your magic wand here, so make sure it’s clean and ready.
- Prep the ingredients: dice 2 chicken breasts into bite-sized pieces, about 2 cm. Chop 1 onion finely, grate 1 carrot, and peel and dice 1 apple. Measure out 1 teaspoon turmeric, 1 teaspoon cumin, and 1 teaspoon coriander.
- Layer the base: place the chopped onion, carrot, and apple in the crockpot. Add the seasoned chicken pieces on top. Pour in 4 cups (1 liter) of chicken broth and 1 cup of coconut milk.
- Add the spices: sprinkle the turmeric, cumin, and coriander evenly over everything. Give it a gentle stir to distribute the spices and coat the ingredients well.
- Set it to low: cover the crockpot with its lid. Turn it to low heat and cook for 6-8 hours. If you’re in a rush, you can go high for 3-4 hours, but flavor develops better slow and low.
- Halfway check: after about 3-4 hours, open the lid, give everything a gentle stir, and check the chicken for tenderness. It should be breaking apart easily and smell fragrant with warm spices.
- Final hour: about 30 minutes before it’s done, add 1 tablespoon of lemon juice. Taste and adjust salt if needed. It should smell bright and taste of rich spices with a hint of citrus.
- Finish and serve: once the chicken is tender and the soup is thickened slightly, turn off the heat. Let it rest uncovered for 10 minutes. Serve hot, garnished with fresh cilantro if you like.
Once cooked, turn off the crockpot. Let it sit uncovered for 10 minutes to settle. Ladle into bowls, garnish with cilantro if desired, and serve hot with crusty bread or rice.
How to Know It’s Done
- Chicken easily shreds when tested with a fork.
- Soup has thickened slightly and smells fragrant with spices.
- Lemon juice brightens the flavor, with a hint of acidity on the palate.
Crockpot Chicken Mulligatawny Soup
Ingredients
Equipment
Method
- Gather your ingredients: dice the chicken breasts, chop the onion, grate the carrot, and peel and dice the apple. Measure out all your spices for easy use.
- Add the chopped onion, grated carrot, and diced apple into the crockpot. These vegetables will form the flavorful base and add natural sweetness to the soup.
- Place the diced chicken breasts over the vegetables. This layering helps the chicken cook evenly and stay tender during slow simmering.
- Pour in the chicken broth and coconut milk, covering all the ingredients. The liquids will create the rich, spicy broth as it slow-cooks.
- Sprinkle the turmeric, cumin, and coriander evenly over everything. Give a gentle stir to distribute the spices, coating the ingredients with fragrant flavor.
- Cover the crockpot and set it to low. Let it cook for 6 to 8 hours, or until the chicken is tender and easily shreds, and the lentils are soft and thickening the broth.
- Halfway through cooking, stir the soup gently to help distribute heat and flavors. Check that the chicken is breaking apart and the lentils are soft.
- Once the cooking time is up, open the lid, and squeeze in the lemon juice. Stir well to brighten the flavors and add a fresh citrus note.
- Taste the soup and adjust salt if needed. If you prefer a creamier texture, use an immersion blender to blend part of the soup until smooth, or leave it chunky for more texture.
- Serve hot, garnished with fresh herbs like cilantro if desired. Enjoy this comforting, spicy bowl of Mulligatawny—perfect for chilly nights!
Quick Tips & Tricks
- Bolded Mini-Head: Use fresh spices whenever possible for a brighter, more aromatic soup.
- Bolded Mini-Head: Sear the chicken lightly before adding to boost depth of flavor.
- Bolded Mini-Head: Keep an eye on the soup towards the end; it can scorch on low if left unattended.
- Bolded Mini-Head: Add lemon juice at the end for a fresh, zesty lift that balances the richness.
- Bolded Mini-Head: Stir the soup halfway through cooking to distribute heat and prevent sticking.
- Bolded Mini-Head: Use an immersion blender at the end if you prefer a creamier, smoother texture.
- Bolded Mini-Head: For a spicier kick, toss in a pinch of cayenne or chili powder during spice addition.
Common mistakes and how to fix them
- FORGOT to brown chicken: Sear briefly before slow cooking for extra flavor and color.
- DUMPED spices directly: Toast spices first in a dry pan for depth and aroma.
- OVER-TORCHED the soup: Keep an eye after 6 hours; stir and check for scorching at the bottom.
- MISSED lemon juice at the end: Brighten with fresh citrus to lift all flavors before serving.
Quick fixes and pantry swaps
- When soup lacks depth, splash in a dash of fish sauce or soy for umami complexity.
- If the broth is too thin, blitz a handful of cooked lentils or rice directly into it for natural thickening.
- Splash a little extra coconut milk if the flavor feels muted or too spicy—adds richness and balance.
- Patch over burnt spots by quickly washing the crockpot’s bottom with a damp cloth, then restart with fresh ingredients.
- Shield the soup from over-torching by stirring more frequently during the last hour, especially if cooking on high.
Prep, store, and reheat tips
- Chop vegetables and measure spices the night before for quick assembly in the morning. The kitchen will smell like spices already.
- Store cooked chicken in an airtight container in the fridge for up to 3 days; it stays tender and flavorful, just reheat gently.
- Leftover Mulligatawny keeps well in the fridge for 3 days, with flavors mellowing slightly—reheat on low, stirring often until steaming hot.
- Freeze portions in freezer-safe containers for up to 3 months; the spice profile deepens over time, making it even more comforting.
- Reheat from frozen in a saucepan on low, stirring occasionally, until hot and fragrant—expect a slightly thicker, more concentrated soup.
Top questions about Mulligatawny soup
1. Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs for juiciness, but they’ll cook a bit faster and might fall apart more easily.
2. Can I make this soup vegetarian?
Absolutely. Just make sure to cook the lentils until they’re soft and the soup is thickened to your liking.
3. Should I add citrus at the end?
Adding a squeeze of lemon or lime at the end really brightens the flavors and balances the spices.
4. Can I omit the lentils or substitute them?
Yes, red lentils break down and create a naturally thick, creamy texture without pureeing. If you prefer a smoother soup, blend part of it after cooking.
5. How long does leftovers last?
Storing in an airtight container in the fridge for up to 3 days is best. Reheat gently on the stove, stirring, until hot and fragrant.
6. How do I fix a watery Mulligatawny?
If the soup is too thin, stirring in cooked lentils or rice can add body. If too thick, thin with a splash of broth or coconut milk.
7. What are good garnishes for this soup?
Adding fresh cilantro or a dollop of yogurt just before serving adds a fresh, cooling contrast to the spicy richness.
8. How can I make it spicier?
For extra spice, sprinkle in some cayenne or chili powder during cooking. Adjust to your preferred heat level.
9. Can I use light coconut milk?
Use full-fat coconut milk for creaminess and richer flavor. Light coconut milk works, but the soup may be less luscious.
10. Can I freeze Mulligatawny soup?
Yes, you can freeze portions for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
This Crockpot Chicken Mulligatawny is one of those recipes that sneaks into your weekly rotation because it’s so straightforward and comforting. The warm, spicy aroma that fills the house when it’s simmering is a reminder that simple, honest ingredients can create something truly satisfying.
Whenever I make this, I’m reminded of how much good food can be a quiet act of care—something that nourishes both body and soul after a busy day. It’s not fancy, but it’s honest, hearty, and perfect for those chilly nights when you want something familiar and fragrant.
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
