Slow Cooker Thai Chicken and Wild Rice Soup

This Slow Cooker Thai Chicken and Wild Rice Soup brings a tropical twist to classic comfort food. With tender chicken thighs, rich coconut milk, aromatic Thai red curry paste, and hearty wild rice, this soup is cozy, satisfying, and full of warm, bold flavors. Butternut squash and carrots add a natural sweetness and vibrant color that makes this dish as visually appealing as it is delicious.

Why You’ll Love This Recipe

If you’re a fan of Thai cuisine and love the ease of slow cooker meals, this soup will quickly become a go-to in your meal rotation. It offers an irresistible balance of savory, spicy, sweet, and creamy flavors, all made with wholesome ingredients and minimal effort.

• Effortless one-pot slow cooker meal

• Comforting and nourishing with bold Thai flavors

• Sweet and spicy with creamy coconut milk

• Great for meal prep and freezer-friendly

• Adaptable with easy ingredient swaps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 boneless skinless chicken thighs

• 4 carrots, chopped

• 4 cups butternut squash, peeled, seeded, and cubed (1-inch pieces)

• 2 onions, diced

• 2 tablespoons fresh ginger, finely chopped or grated

• 3 tablespoons Thai red curry paste

• 3 tablespoons brown sugar

• 3 tablespoons fish sauce

• ⅔ cup brown basmati and wild rice blend (or 100% wild rice)

• 4 cups chicken stock

After cooking:

• 27 oz coconut milk (two 400 mL cans)

• 1 tablespoon lime juice

Directions

1. In a 6-quart slow cooker, combine chicken thighs, chopped carrots, cubed squash, diced onions, ginger, red curry paste, brown sugar, fish sauce, rice, and chicken stock.

2. Cook on low for 6 hours or high for 4 hours until the chicken is tender and fully cooked.

3. Stir in the coconut milk and lime juice. Let it cook for an additional 10 minutes until well combined and heated through.

4. Use two forks to shred the chicken directly in the slow cooker.

5. Serve hot with optional garnishes like fresh lime wedges and chopped cilantro.

Servings and timing

• Servings: 8–10

• Prep time: 15 minutes

• Cook time: 4 hours (on high) or 6 hours (on low)

• Total time: 4 hours 15 minutes (based on high setting)

Variations

• Protein options: Substitute chicken thighs with boneless skinless chicken breasts or bone-in chicken (same cooking time).

• Squash alternatives: Try sweet potatoes or other winter squashes like acorn or kabocha.

• Spice level: Use more or less Thai red curry paste depending on your spice preference.

• Rice swap: Use 100% wild rice for better texture if freezing.

• Vegetarian version: Omit chicken and use vegetable broth; add tofu or chickpeas for protein.

• Low-carb: Skip the rice and add extra veggies like spinach or zucchini near the end of cooking.

Storage/Reheating

• Refrigerator: Cool completely and store in an airtight container for up to 4 days.

• Freezer: Store in a freezer-safe container for up to 3 months. Note that wild rice blends may become soft after thawing—use 100% wild rice for better texture.

• Reheating: Reheat on the stovetop over medium heat or in the microwave until hot. Stir well before serving to reincorporate the coconut milk.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both boneless skinless chicken breasts and bone-in chicken breasts work well. Cook time remains the same.

How spicy is this soup?

It has a moderate spice level due to the Thai red curry paste. You can adjust the amount to your taste.

Can I make this soup ahead of time?

Yes, it stores well in the fridge or freezer. You can also assemble it as a freezer meal before cooking.

What’s the best type of rice to use?

A brown basmati and wild rice blend works well, but 100% wild rice is preferred if you plan to freeze the soup.

Do I have to use full-fat coconut milk?

Full-fat coconut milk provides the best flavor and creaminess, but light coconut milk can be used if preferred.

Can I omit the sugar?

Yes. For a less sweet soup, skip the sugar or add it to taste after cooking.

Is fish sauce necessary?

Fish sauce adds essential umami flavor, but you can use soy sauce or tamari as a substitute if needed.

Can I use frozen squash?

Yes, frozen cubed squash works well and saves prep time. No need to thaw before adding to the slow cooker.

Can I cook this on the stovetop?

Yes, sauté the aromatics, then simmer everything (except coconut milk and lime) until chicken is cooked and rice is tender. Add the coconut milk and lime at the end.

What garnishes go well with this soup?

Fresh lime wedges, cilantro, chopped scallions, or even a drizzle of chili oil make great additions.

Conclusion

Slow Cooker Thai Chicken and Wild Rice Soup is a warm, vibrant, and satisfying dish that blends the comforting appeal of classic chicken soup with bold Thai flavors. With minimal prep and a hands-off cooking process, it’s a fantastic option for busy weeknights, cozy weekends, or meal prep. Creamy, spicy, and nourishing, it’s sure to become a favorite in your slow cooker lineup.