Go Back

Slow Cooker Chicken Mulligatawny

This chicken mulligatawny is a hearty, comforting soup made with tender chicken thighs, red lentils, coconut milk, and warming spices. It’s cooked slowly in a crockpot until the ingredients meld into a thick, fragrant, and vibrant dish with a silky texture and layered flavors. Perfect for busy nights when you want a cozy, no-fuss meal that feels like a warm hug in a bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated finely
  • 1 can (13.5 oz) coconut milk full-fat for richness
  • 1 cup red lentils rinsed
  • 3 cups chicken broth
  • 1 large tart apple diced, such as Granny Smith
  • 2 teaspoons Mulligatawny spice blend or a mix of cumin, coriander, cloves, cayenne
  • to taste lemon juice added at the end for brightness

Equipment

  • Crockpot (6-quart)
  • Sharp Knife
  • Cutting Board
  • Skillet
  • Measuring spoons and cups

Method
 

  1. Start by chopping your onion into small dice, mincing the garlic, and grating the ginger finely. Measure out all your ingredients so everything is ready to go.
  2. Heat a tablespoon of oil in a skillet over medium heat. Sauté the diced onion, minced garlic, and grated ginger until fragrant and the onion turns translucent, about 3-4 minutes. This deepens their flavors and fills the kitchen with a warm aroma.
  3. Transfer the sautéed aromatics into your crockpot. Add the chicken thighs, rinsed lentils, coconut milk, chicken broth, diced apple, and Mulligatawny spice blend. Stir everything together until well combined.
  4. Set your crockpot to low and cook for 6 hours. During this time, the chicken will become tender, and the lentils will break down, creating a thick, creamy soup. The house will smell cozy and fragrant as it simmers.
  5. Halfway through, check the consistency and give it a gentle stir. If it looks too thick, stir in a splash more broth or water. The lentils should be soft and melting into the broth.
  6. Once cooking is complete, taste the soup and add a squeeze of lemon juice for brightness. Stir well to incorporate.
  7. Ladle the hot mulligatawny into bowls. Garnish with fresh herbs or a squeeze of lemon if desired. Serve immediately while steaming and fragrant.

Notes

For extra richness, swap coconut milk for coconut cream. Feel free to adjust spices to your heat preference, and add fresh herbs before serving for a bright finish. This soup tastes even better the next day after the flavors meld.