Thai Chicken & Wild Rice Soup (Slow Cooker)

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  • 6 boneless skinless chicken thighs
  • 4 carrots (chopped)
  • 4 C squash – acorn, butternut, etc. (peeled & seeded) (cut into 1 inch cubes)
  • 2 onions (diced)
  • 2 TBS fresh ginger (grated)
  • 3 TBS Thai red curry paste
  • ⅔ C wild rice or wild rice blend
  • 4 C chicken stock

After cooking:

  • 3 tablespoons fish sauce
  • 27 oz coconut milk 2 400 mL cans; see note 5
  • 1 tablespoon lime juice
  1. Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note).
  2. Cook on low for 6 hours or high for 4 hours.
  3. Stir in the fish sauce, coconut milk and lime juice and cook for 10 or so minutes until completely combined.
  4. Shred chicken with two forks.
  5. Serve with lime wedges and cilantro (if desired).

Yields 8 servings.

Calories: 288kcal, Carbohydrates: 26g, Protein: 18g, Fat: 12g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 815mg, Fiber: 3g, Sugar: 8g

https://sweetpeasandsaffron.com/thai-slow-cooker-chicken-wild-rice-soup/