Name: Slow Cooker Thai Chicken and Rice Soup – Cozy & Flavorful Comfort Food
Prep time: 15 min
Cook time: PT-483420H1M42S
Total time: PT-483420H1M42S
Cuisine: Thai-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken breasts (or thighs); 1 cup jasmine rice (rinsed); 6 cups chicken broth; 1 can (13.5 oz) coconut milk; 2 tbsp red curry paste; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 1 small onion, diced; 1 red bell pepper, diced; 2 medium carrots, sliced; 1 tbsp fish sauce (optional but recommended); 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp brown sugar; ½ tsp turmeric (optional for color and warmth); ½ tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp crushed red pepper flakes (optional, for heat); 1 cup baby spinach or chopped bok choy (optional); ¼ cup fresh cilantro, chopped (for garnish); Lime wedges, for serving

Jump to Recipe·Print Recipe

If you love creamy, aromatic Thai flavors and cozy, comforting soups, then this Slow Cooker Thai Chicken and Rice Soup is a must-try! It’s packed with tender shredded chicken, fragrant coconut milk, warming ginger, and jasmine rice, all slow-cooked to perfection for a rich, flavorful broth.

This soup is incredibly easy to make—just toss everything in the slow cooker and let the magic happen! Perfect for meal prep, sick days, or chilly nights, this recipe is a soul-warming bowl of goodness you’ll want to make again and again.

Why You’ll Love This Recipe

Effortless Slow Cooker Meal – Just dump, set, and forget!
Creamy & Fragrant – Coconut milk, ginger, and lime create a perfect balance of flavors.
Hearty & Comforting – Tender chicken and rice make this soup ultra-satisfying.
Great for Meal Prep – Makes a big batch and reheats beautifully!

Ingredients

(Full ingredient list with measurements in the recipe card below!)

For the Soup:

Chicken breasts or thighs – Juicy, tender, and easy to shred.
Jasmine rice – Adds heartiness and soaks up all the Thai-inspired flavors.
Coconut milk – Creates a creamy, rich broth.
Chicken broth – The base of the soup.
Garlic & ginger – Essential for bold, warming flavors.
Red curry paste – Adds a touch of heat and Thai-style spice.
Fish sauce – Deepens the umami flavor (optional but recommended).
Soy sauce – Balances the savory elements.
Carrots & bell peppers – For a pop of sweetness and texture.
Lime juice – Brightens up the whole dish.
Cilantro & green onions – For a fresh, herby finish.

Directions

Step 1: Add Everything to the Slow Cooker

Place the chicken, rice, coconut milk, chicken broth, garlic, ginger, curry paste, fish sauce, soy sauce, carrots, and bell peppers into your slow cooker. Stir to combine.

Step 2: Slow Cook to Perfection

Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and rice is tender.

Step 3: Shred the Chicken

Remove the chicken from the slow cooker and shred it using two forks. Return it to the soup and stir well.

Step 4: Add the Finishing Touches

Stir in the lime juice, cilantro, and green onions. Taste and adjust seasoning as needed.

Step 5: Serve & Enjoy!

Ladle into bowls and garnish with extra cilantro, a squeeze of lime, and a drizzle of sriracha if you like it spicy!

Expert Tips & Tricks

Rinse the rice – This helps prevent it from becoming too mushy in the slow cooker.
Use chicken thighs – They stay juicier than chicken breasts during slow cooking.
For extra spice – Add a diced red chili or more red curry paste.
Make it thicker – Stir in extra coconut milk or cornstarch slurry before serving.

Recipe Variations & Substitutions

Make it vegetarian – Swap chicken for tofu and use vegetable broth.
Use brown rice – It will take longer to cook, so add an extra hour.
Add more veggies – Mushrooms, spinach, or zucchini would be delicious.
Swap the protein – Try shrimp or shredded pork instead of chicken.

Serving & Pairing Suggestions

Crispy Thai Spring Rolls – For a delicious appetizer.
Garlic Naan or Roti – Perfect for dipping into the broth.
Thai Iced Tea – A sweet, creamy drink to balance the spice.

Storage & Reheating Tips

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze for up to 3 months (but note that rice may become softer).
Reheat: Warm on the stovetop over low heat, adding extra broth if needed.

FAQs

1. Can I use cooked rice instead of raw?
Yes! Just stir in cooked rice during the last 30 minutes to prevent it from getting mushy.

2. What’s the best substitute for fish sauce?
Soy sauce with a squeeze of lime works well, or you can use coconut aminos for a soy-free option.

3. Can I make this in an Instant Pot?
Absolutely! Cook on high pressure for 12 minutes, then natural release for 10 minutes before shredding the chicken.

4. How can I make this soup more filling?
Add extra protein (shrimp, tofu, or chickpeas) or stir in a handful of rice noodles before serving.

In Conclusion

This Slow Cooker Thai Chicken and Rice Soup is the perfect balance of comforting, creamy, and fragrant flavors. It’s easy to make, packed with nutrients, and full of Thai-inspired goodness. Whether you’re craving something cozy for a chilly night or need a meal-prep-friendly soup, this recipe has you covered!

Try it out and let me know—do you prefer it mild or extra spicy?

Slow Cooker Thai Chicken and Rice Soup – Cozy & Flavorful Comfort Food

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Emily
Prep Time: 15 minutes
Cook Time: 6–7 hours (low) / 3–4 hours (high)
Total Time: 6 hours 15 minutes (low) / 3 hours 15 minutes (high)
Yield: 6 servings (normal) 1x
Category: Soup, Main Course
Method: Slow Cooker
Cuisine: Thai-Inspired
Diet: Gluten Free

Print Recipe

Description

This Slow Cooker Thai Chicken and Rice Soup is the perfect cozy meal! It’s packed with tender chicken, fragrant Thai spices, creamy coconut milk, and hearty jasmine rice—all simmered to perfection in the slow cooker. This comforting soup is both light and satisfying, making it an easy weeknight dinner or meal-prep favorite.

Instructions

Step 1: Prepare the Ingredients

Rinse the jasmine rice under cold water until the water runs clear.
Dice the onion, red bell pepper, and carrots.
Mince the garlic and grate the ginger.

Step 2: Slow Cook the Soup

In a slow cooker, add the chicken, rice, chicken broth, red curry paste, ginger, garlic, onion, bell pepper, carrots, fish sauce, soy sauce, lime juice, brown sugar, turmeric, salt, and black pepper.
Stir everything together, cover, and cook on:
- LOW for 6–7 hours or
- HIGH for 3–4 hours until the chicken is fully cooked and rice is tender.

Step 3: Shred the Chicken & Finish the Soup

Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in the coconut milk, baby spinach or bok choy (if using), and crushed red pepper flakes.
Cook for an additional 15–20 minutes on low until everything is well combined.