Using a Crockpot for Mulligatawny turns this rich, spiced soup into a set-it-and-forget-it meal that practically makes itself. I love how the slow simmer deepens every flavor—especially the tender chicken and fragrant spices—without me hovering over the stove. It’s one of those recipes that feels like a warm hug after a busy day, with very little fuss involved.
This approach suits those days when I want comfort food but don’t want to fuss with multiple pots or long prep. Toss everything in the Crockpot in the morning, and by dinner, I’ve got a pot of fragrant, creamy soup that’s perfect for cozy nights or feeding a crowd with leftovers. It’s honest, straightforward cooking that makes me feel like I’ve hit a little shortcut to something really satisfying.
Using a Crockpot for Mulligatawny transforms this traditional Indian-inspired soup into a hands-off, deeply flavorful comfort food that develops richness over hours, making it perfect for busy weekdays or lazy weekends when you want something warm and nourishing without fuss.
The story behind this recipe
- I first stumbled upon this recipe during a chilly fall weekend when I was craving something hearty but not complicated. The idea of slow-cooking chicken with fragrant spices reminded me of family dinners long past, where the kitchen was filled with warm smells and quiet chaos. It’s funny how a simple dish can bring back so many memories, even if I’m just making it for myself now.
- One chilly afternoon, I threw together what I had in the pantry—some spices, chicken, and a few odds and ends—and it turned into a surprisingly comforting bowl. That moment made me realize how adaptable Mulligatawny can be, especially when cooked low and slow. Now, it’s my go-to for days when I want a little nostalgia and a lot of flavor in one pot.
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Ingredient breakdown: key components
- Chicken thighs: I prefer boneless, skinless thighs—they stay juicy and tender after hours in the crockpot. Swap with chicken breasts if you prefer a leaner option, but watch for dryness.
- Curry powder: I go for a mild, fragrant blend that adds warmth without overpowering. Feel free to experiment with a spicy or garam masala mix to boost the aroma and complexity.
- Lentils: Red lentils break down into a silky texture that thickens the soup naturally. If you only have green, add a bit more broth and cook longer for a chunkier finish.
- Apples: A small tart apple adds a subtle brightness that balances the spices. Skip if you want a more traditional, savory-only Mulligatawny, but I love the hint of sweetness.
- Coconut milk: I use full-fat for richness and a velvety feel. Light coconut milk works if you want a lighter soup, but the flavor isn’t quite as lush.
- Vegetables: Carrots and onions are essentials, but I sometimes toss in a bit of celery or sweet potato for extra depth. They soften beautifully and add layers of flavor.
- Broth: Chicken or vegetable broth works fine. Use homemade if you have it—the richer, the better. Store-bought is perfectly fine, just watch for added salt.
Spotlight on key ingredients
Chicken thighs:
- I prefer boneless, skinless thighs—they stay juicy and tender after hours in the crockpot. Swap with chicken breasts if you prefer a leaner option, but watch for dryness.
- Curry powder: I go for a mild, fragrant blend that adds warmth without overpowering. Feel free to experiment with a spicy or garam masala mix to boost the aroma and complexity.
Lentils and apples:
- Lentils: Red lentils break down into a silky texture that thickens the soup naturally. If you only have green, add a bit more broth and cook longer for a chunkier finish.
- Apples: A small tart apple adds a subtle brightness that balances the spices. Skip if you want a more traditional, savory-only Mulligatawny, but I love the hint of sweetness.
Notes for ingredient swaps
- Dairy-Free: Swap coconut milk for cashew cream or almond milk. Keep in mind, the coconut adds a distinct aroma and velvety texture, so other options will alter that richness.
- Protein: Use turkey or pork instead of chicken for a different flavor profile. Adjust cooking time slightly if using denser meats.
- Spice Blend: If you don’t have curry powder, a pinch of garam masala or turmeric with cumin can mimic the warm, earthy notes. Experiment to suit your taste.
- Sweeteners: Add a touch of honey or maple syrup if you prefer a slight sweetness to balance the spices. Use sparingly, as it can turn the soup too sweet if overdone.
- Fruits: Diced apples are classic, but pears work just as well, offering a softer, sweeter profile. Skip if you want a more traditional, savory soup.
- Vegetables: Carrots are essential, but sweet potatoes or parsnips can add extra earthiness. Adjust cook time accordingly for softer texture.
- Broth: Use vegetable broth for a vegetarian version or mushroom broth for a deeper umami. Both will subtly change the soup’s base flavor.
Equipment & Tools
- Crockpot: Slow cooks everything evenly over hours, developing deep flavors.
- Cutting board: Preps vegetables and chicken for uniform cooking.
- Sharp knife: Ensures clean cuts and safe prep.
- Ladle: Serves the soup neatly, keeping serving portions consistent.
Step-by-step guide to Mulligatawny
- Gather your equipment: a large crockpot, a cutting board, a sharp knife, and a ladle for serving. Set everything within reach to streamline the process.
- Prep the chicken: trim excess fat, cut into 1-inch chunks. Season lightly with salt and pepper. This helps build flavor from the inside out.
- Layer the ingredients: place chicken pieces in the crockpot, then add chopped onions, diced carrots, and minced garlic. Spread evenly so they cook uniformly.
- Add spices and liquids: sprinkle curry powder over the chicken and vegetables, then pour in chicken broth and coconut milk. Stir gently to combine. Cook on low for 6-8 hours.
- During the first 4 hours, check periodically. The aroma should start to fill the kitchen, and the chicken will become tender and fragrant. If the soup looks too thick, add a splash more broth.
- In the last hour, stir in cooked lentils and apple pieces if using. This is when flavors meld, and the lentils naturally thicken the soup. Adjust salt and pepper to taste.
- Finish with a taste test: the chicken should be melting, the spices fragrant, and the soup creamy but not gloopy. If the flavors need a boost, sprinkle a little more curry powder or squeeze fresh lemon.
- Remove the lid and let the soup rest for 10 minutes. This allows flavors to settle and the texture to slightly thicken. Give it a final stir before serving.
- Serve hot, garnished with fresh cilantro or a squeeze of lemon if desired. Ladle into bowls and enjoy that deep, spicy aroma that fills the room.
Let the soup sit off heat for 10 minutes before serving. Garnish with fresh herbs or a squeeze of lemon for brightness. Serve in warm bowls, sip slowly to appreciate the rich, fragrant broth.
How to Know It’s Done
- Chicken is tender and easily shredded with a fork.
- Soup has a rich, creamy consistency with no separation.
- Aromatic spices fill the air and taste balanced, not overpowering.
Crockpot Mulligatawny Soup
Ingredients
Equipment
Method
- Prepare all ingredients by chopping the onion, dicing the carrots and apple, and mincing the garlic. Measure out the spices and liquids so everything is ready to go.
- Place the chicken chunks into the crockpot, spreading them evenly across the bottom.
- Add the chopped onion, diced carrots, and minced garlic on top of the chicken, distributing evenly.
- Sprinkle the curry powder over all the ingredients, letting the fragrant aroma start to fill the kitchen.
- Pour the rinsed lentils, diced apple, chicken broth, and coconut milk into the crockpot, stirring gently to combine everything thoroughly.
- Cover the crockpot and set it to low. Let it cook undisturbed for 6 to 8 hours, until the chicken is tender and the lentils are soft and starting to break down.
- After cooking, open the lid and taste the soup. Adjust the seasoning with salt and pepper as needed. If the soup is too thick, stir in a splash more broth to loosen it.
- Use a ladle to serve the hot, creamy Mulligatawny into bowls. Garnish with fresh herbs or a squeeze of lemon if desired for extra brightness.
Pro tips for flavorful Mulligatawny
- SPICES: Toast your curry powder briefly in the crockpot’s warm environment before adding liquids to release more aroma.
- LAYER FLAVORS: Sear the chicken thighs quickly in a hot pan before slow-cooking to lock in juices and deepen flavor.
- CONTROL TEXTURE: Use red lentils for natural thickening; if using green, add extra broth and cook longer for creaminess.
- SENSORY CHECK: Smell the soup after 4 hours—fragrant spices and tender chicken should fill the air, signaling readiness.
- STIR GENTLY: During last hour, stir gently when adding lentils and apples to prevent breaking down delicate ingredients.
- BALANCE SEASONINGS: Taste before serving; a squeeze of lemon can brighten flavors if the soup feels too flat.
- LOW AND SLOW: Cook on low for 6-8 hours; patience here develops the rich, melding flavors that make this dish special.
Common mistakes and how to fix them
- FORGOT to check chicken tenderness → overcooked chicken becomes tough, fix by reducing cook time.
- DUMPED all spices at once → bloom spices first in oil for deeper flavor.
- OVER-TORCHED the soup → stir frequently, lower heat if it starts to brown.
- MISSED adjusting seasoning → taste before serving, add salt or acid as needed.
Quick fixes and pantry swaps
- If soup looks too thick, splash in hot broth and stir gently to loosen.
- When chicken turns tough, lower heat and cook a bit longer for tenderness.
- Splash lemon juice if flavors seem flat or dull, brightening the broth instantly.
- Patch over-salted soup with a dollop of coconut milk or a splash of water.
- Shield from over-torching by stirring often and reducing heat if bubbling too vigorously.
Prep, store, and reheat tips
- Prep the chicken and chop vegetables the night before; store in airtight containers for up to 24 hours. The kitchen will smell like spices and raw chicken, so refrigerate promptly.
- Cooked Mulligatawny keeps well in the fridge for 3-4 days. Reheat gently on the stove over medium-low, stirring often until steaming and fragrant.
- For longer storage, freeze in portions for up to 2 months. The soup may thicken slightly after thawing—stir in a splash of hot broth to loosen before reheating.
- Reheating will intensify flavors; expect a richer aroma and slightly thicker texture. Adjust seasoning with salt or lemon juice before serving for freshness.
- To serve leftovers, simmer on low, tasting for seasoning and adding fresh herbs or a squeeze of lemon to brighten the flavors.
Top questions about Mulligatawny soup
1. Can I make this soup faster?
Yes, you can cook it on high for about 4-5 hours, but low and slow develops deeper flavors. The texture might be slightly different, so keep an eye on the chicken for tenderness.
2. Can I cook it in a hurry?
Absolutely, but the flavors won’t meld as deeply. Use high heat and check after 4 hours, and stir occasionally to prevent sticking.
3. Can I use chicken breasts instead of thighs?
Yes, just be mindful to cut the chicken into smaller pieces for quicker cooking. You might need to shorten the overall cook time.
4. Will it turn out dry with chicken breasts?
Definitely, but chicken breasts can dry out if overcooked. Consider adding a splash of broth or coconut milk to keep it moist.
5. Can I skip the apples?
Yes, you can leave out the apples for a more traditional savory flavor. The sweetness balances the spices, but it’s optional.
6. My soup is too thick, what do I do?
If the soup gets too thick, just stir in some hot broth or water. The slow cooker can sometimes concentrate flavors more than expected.
7. Can I freeze Mulligatawny?
Yes, you can freeze leftovers in airtight containers for up to 2 months. Just reheat gently on the stove to preserve the flavors.
8. How do I reheat leftovers?
Reheat on low or medium-low, stirring often. Add a splash of broth if it thickens too much, and taste for seasoning adjustments.
9. How can I brighten the flavors when reheating?
Yes, adding a squeeze of lemon or a handful of fresh cilantro right before serving boosts brightness and freshness.
10. How do I know when it’s done?
Check that the chicken is tender and easily shredded, the soup is steaming and fragrant, and the spices are well balanced and not overpowering.
This Crockpot Chicken Mulligatawny isn’t just a weeknight fix; it’s a cozy ritual that fills the house with fragrant spices and warmth. The slow simmer transforms simple ingredients into something richer and more layered than I expected, especially on cold evenings when comfort matters most.
Whenever I make this soup, I feel a quiet satisfaction—knowing I’ve set something nourishing and honest in motion. It’s not fancy, just honest flavors that come together effortlessly, making it a dish I keep coming back to when I want something familiar and deeply satisfying.