Slow Cooker Thai Coconut Chicken Wild Rice Soup

Prep time: 15 mins

Cook time: 4 hours

Total time: 4 hours 15 mins

Serves: 6 servings



1 pound boneless, skinless chicken breasts (2-3 breasts)

1 tablespoon olive/coconut oil

1 cup uncooked wild rice blend, rinsed and drained

1 cup butternut squash, peeled and cubed

1 small sweet potato, peeled and cubed

1 Granny Smith apple, peeled and cubed

1 small zucchini, sliced and quartered

1 onion, diced

¼ cup red curry paste

1 tablespoon freshly grated ginger

4 garlic cloves, minced

2 tablespoon brown sugar

3 tablespoon fish sauce

2 tablespoon low sodium soy sauce

1 tablespoon dry basil

1 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 14 oz. cans quality coconut milk

5 cups chicken broth


1 tablespoon cornstarch

1/4 cup water

1/3 cup creamy peanut butter

2 tablespoons lime juice

2-4 teaspoon sriracha/Asian chili sauce


crushed peanuts

coconut flakes

chopped cilantro

freshly squeeze lime juice


H Rub chicken with oil and place in the bottom of your slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.

H Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.

H Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.

Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.

H Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.