This Crockpot Chicken Mulligatawny is my go-to when I want something spicy, hearty, and almost effortless. It’s a dish that feels familiar yet carries a touch of adventure with every spoonful. I love how the slow cooker transforms simple ingredients into a complex, aromatic stew that makes the whole house smell like a cozy Indian street stall.

My grandmother’s improvisation always stuck with me—her pantry was her playground. She’d toss in whatever she had, add a punch of spices, and somehow create something both nourishing and unexpected. This recipe is a nod to that improvisation, a way to turn everyday kitchen staples into a warming, flavorful meal without fuss.

This recipe is inspired by my grandmother’s improvised approach—using what was in her pantry to make a comforting, spicy stew that turned out better than any takeout.

The story behind this recipe

• This recipe grew out of a lazy Sunday afternoon when I was rummaging through my pantry, looking for something different but comforting. I remembered how my neighbor used to make Mulligatawny soup in her slow cooker, filling her house with warm, spicy aromas that made everything feel a little more manageable. That memory stuck with me, and I decided to riff on it with chicken and my own spice twist.
• Every time I make this, I think about how simple ingredients can be transformed into something special with a little patience and a handful of spices. It’s like capturing a moment of cozy chaos—meals that come together when you’re not overthinking but just relying on instinct and a good simmer. It’s proof that some of the best comfort food is born out of improvisation and a love for the familiar.
• heading: ‘The story behind this recipe’

Ingredient breakdown: key components

• Chicken thighs: I prefer bone-in, skinless thighs—they stay juicy and add richness to the stew. Swap with drumsticks if that’s what you have, but adjust cooking time slightly.
• Coconut milk: This gives the soup a silky texture and subtle sweetness. If you’re dairy-free, try almond milk—just expect a lighter, less creamy finish.
• Mulligatawny spices: Garam masala, turmeric, and curry powder make this dish fragrant. Use pre-mixed spices for convenience or blend your own for that fresh, vibrant aroma.
• Lentils: Red lentils cook quickly and break down into a smooth base. Yellow or split peas work too, but avoid adding too early to prevent mushiness.
• Apples: I add a hint of sweetness with a granny smith or Fuji. For a sharper contrast, try a tart green apple—your stew gets a bright, zesty lift.
• Onion and garlic: The foundation of flavor. Sauté until translucent and fragrant, but don’t rush—this step sets the stage for everything else.
• Carrots and celery: They add crunch and sweetness. Chop finely if you want a more uniform texture, or leave bigger pieces for a rustic feel.

Spotlight on key ingredients

Chicken thighs:

• I prefer bone-in, skinless thighs—they stay juicy and add richness to the stew. Swap with drumsticks if that’s what you have, but adjust cooking time slightly.
• Coconut milk: This gives the soup a silky texture and subtle sweetness. If you’re dairy-free, try almond milk—just expect a lighter, less creamy finish.

Garam masala & Lentils:

• Garam masala: The fragrant spice blend makes this dish. It blooms as it cooks, filling the kitchen with warm, complex aromas.
• Red lentils: They cook quickly and melt into the broth, creating a smooth, hearty base that thickens naturally. Keep an eye on them to prevent over-mushing.

Notes for ingredient swaps

• Dairy-Free: Coconut milk adds creaminess, but you can swap it with cashew cream or almond milk for a lighter, nutty flavor.
• Meat Variations: Instead of chicken thighs, try turkey or firm tofu for a vegetarian spin that still absorbs flavors nicely.
• Spice Blends: Garam masala is key, but if you don’t have it, a mix of cumin, coriander, and cinnamon makes a good substitute.
• Lentils: Red lentils break down into a smooth base, but yellow split peas or even canned chickpeas work well if you’re out.
• Sweetness: Apples add a gentle sweetness, but pear or a splash of honey can brighten the stew with a different fruit note.
• Broth: Chicken broth works best, but vegetable stock is fine if you want a vegetarian version or prefer a milder base.
• Aromatics: Onion and garlic are staples, but shallots or leeks can bring a subtler, sweeter depth to the flavor.

Equipment & Tools

• Slow cooker: Main cooking vessel for slow, even simmering.
• Skillet: Sauté vegetables and aromatics for flavor development.
• Knife: Chop vegetables and prepare chicken.
• Cutting board: Provide a safe surface for chopping.
• Ladle: Serve the hearty stew.

Step-by-step guide to Mulligatawny

1. Gather your equipment: a large slow cooker, a sharp knife, a cutting board, a stirring spoon, and a ladle for serving.
2. Prepare the aromatics: peel and dice 1 large onion, mince 3 cloves of garlic, and chop 2 carrots and 2 celery stalks into small, uniform pieces.
3. In a skillet over medium heat (about 160°C/320°F), add a tablespoon of oil. Sauté the onion, garlic, carrots, and celery until the onion becomes translucent and fragrant, about 5-7 minutes. The veggies should soften and release a sweet aroma.
4. Transfer the sautéed vegetables to the slow cooker. Add 1 pound (450g) of bone-in, skinless chicken thighs, whole or chopped, depending on your preference.
5. Pour in 1 can (13.5 oz) of coconut milk, 4 cups of chicken broth, and 1 cup of red lentils. Stir in 2 teaspoons of garam masala, 1 teaspoon turmeric, 1 teaspoon curry powder, and a pinch of salt and pepper.
6. Set the slow cooker to low and cook for 6-8 hours. During the first few hours, the chicken should start to shred easily, and the lentils will break down and thicken the soup. Stir occasionally if possible.
7. Check for doneness: the chicken should be fully cooked and tender, lentils soft and integrated into the broth, and the flavors melded. The aroma will be warm, spicy, and inviting.
8. Once cooked, remove the chicken thighs, shred the meat with two forks, and return it to the soup. Adjust seasoning if needed, adding more salt, spice, or lemon juice for brightness.
9. Let the stew rest for 10-15 minutes uncovered to allow flavors to settle and the texture to thicken slightly. Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.

Allow the stew to sit uncovered for 10-15 minutes after cooking. Taste and adjust seasoning with salt, pepper, or lemon juice. Serve hot with a sprinkle of fresh herbs or a dash of chili if you like heat. Ladle into bowls and enjoy the comforting aroma and complex flavors.

How to Know It’s Done

• Chicken is easily shredded with a fork, and no pink remains.
• Lentils are soft and almost melting into the broth.
• Aromatic spices are fragrant, and the soup has a rich, slightly thickened texture.

Slow Cooker Chicken Mulligatawny

This Chicken Mulligatawny is a hearty, spicy stew cooked slowly in the crockpot, featuring tender chicken thighs, aromatic spices, and creamy coconut milk. The dish transforms simple ingredients into a rich, flavorful soup with a velvety texture and vibrant aroma, perfect for cozy nights. Its rustic appearance and complex flavor profile make it a comforting favorite with a touch of adventure.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 large onion peeled and diced
• 3 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 1 pound bone-in, skinless chicken thighs
• 13.5 oz coconut milk full-fat for creaminess
• 4 cups chicken broth
• 1 cup red lentils
• 2 teaspoons garam masala or blend of cumin, coriander, cinnamon
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• to taste salt and pepper

Equipment

• Slow cooker
• Skillet
• Knife
• Cutting board
• Ladle

Method

 

1. Start by preparing your aromatics: peel and dice the onion, mince the garlic, and chop the carrots and celery into small, even pieces. This helps everything cook evenly and makes the stew more rustic and charming.
2. Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are soft, fragrant, and just starting to caramelize around the edges.
3. While the vegetables are cooking, place the chicken thighs into the slow cooker. Once the vegetables are ready, transfer them to the slow cooker on top of the chicken.
4. Pour in the coconut milk and chicken broth, then add the red lentils. Sprinkle in the garam masala, turmeric, curry powder, and a pinch of salt and pepper. Give everything a gentle stir to combine the spices evenly distributed.
5. Set your slow cooker to low and cook for 6-8 hours. During this time, the chicken will become tender and shred easily, while the lentils melt into the broth, thickening the stew. The aroma will fill the house with warm, spicy scents.
6. Once cooking is complete, carefully remove the chicken thighs, shred the meat with two forks, and return it to the stew. Stir well to combine everything and check seasoning, adjusting salt or spice as needed.
7. Let the stew rest uncovered for about 10 minutes to allow the flavors to meld and the texture to thicken slightly. The stew should be creamy, aromatic, and beautifully textured—perfect for serving.
8. Scoop the Mulligatawny into bowls, garnish with fresh herbs if desired, and serve hot. Enjoy the complex, spicy flavors and comforting warmth with every spoonful!

Pro tips for Mulligatawny

• BOLD SPICE RELEASE: Toast your spices briefly in the skillet before adding to the slow cooker to unlock deeper aroma layers.
• LAYER FLAVORS EARLY: Sauté aromatics until fragrant for a rich, foundational taste that permeates the entire stew.
• FLOURISH WITH FAT: Add a splash of coconut milk at the end to brighten and balance the spices, making the flavors pop.
• SMALL CHUNKS, BIG TASTE: Chop vegetables uniformly for even cooking and a consistent, velvety texture in every bite.
• SLOW AND LOW: Resist the urge to rush; low and slow for 6-8 hours helps the chicken shred easily and melds flavors beautifully.
• LENTILS’ SECRET: Don’t add lentils too early if you want them to stay intact; add them halfway through for perfect texture.
• FINISH WITH FRESHNESS: A squeeze of lemon or a sprinkle of fresh herbs right before serving lifts the entire dish.

Common mistakes and how to fix them

• FORGOT to check spice balance → Taste and adjust before serving.
• DUMPED too much liquid → Reduce heat and simmer uncovered to thicken.
• OVER-TORCHED spices → Add a splash of water or broth to mellow the burn.
• MISSED shredding chicken properly → Use two forks for tender, even pieces.

Quick fixes and pantry swaps

• If stew is too watery, splash in a bit of coconut milk and simmer uncovered for 5 minutes.
• When spices seem dull, toast them briefly in a dry skillet before adding for a fresh burst of aroma.
• Splash a dash of lemon juice if flavors are flat or dull after cooking.
• Patch over-salted stew by stirring in a peeled, sliced potato and simmer for 10 minutes, then discard.
• Shield delicate chicken pieces from overcooking by removing them early and letting the soup continue to simmer.

Prep, store, and reheat tips

• Chop vegetables and prepare aromatics the night before; store in airtight containers in the fridge for up to 24 hours, keeping flavors fresh and vibrant.
• Cook the stew in advance and let it cool completely before transferring to the fridge; it will keep for 3-4 days, with flavors mellowing slightly, becoming richer.
• For longer storage, freeze portions in airtight containers for up to 3 months; expect a deeper, more concentrated spice profile upon reheating.
• Reheat gently on the stove over low heat, stirring occasionally until steaming hot; the aroma will rekindle, and the texture may thicken, so add a splash of broth if needed.

Top questions about Mulligatawny

1. Can I use chicken breasts instead?

Use boneless, skinless chicken thighs for the most tender, flavorful meat. Bone-in adds extra richness but takes longer to cook.

2. Can I substitute turkey or beef?

Yes, but chicken breasts can dry out if overcooked. Cook on low for about 4-5 hours and check for doneness.

3. What about vegetarian options?

Absolutely. Use similar cuts and adjust cooking time as needed. The flavors will deepen with different meats.

4. Can I make this vegan?

Replace chicken with hearty vegetables like sweet potatoes or mushrooms, and use vegetable broth instead of chicken broth.

5. How do I adjust the spice level?

Yes, swap coconut milk for almond or cashew cream, and add more spices for flavor. Tofu works well as a protein substitute.

6. My stew is bland, what can I do?

Add more curry powder or a pinch of cayenne for heat. Taste as you go and start small—you can always add more.

7. How can I brighten the dish?

Stir in a splash of lemon juice or a dash of salt to brighten flavors. Fresh herbs at the end also help.

8. My stew is too thick or too thin?

If the stew gets too thick, thin it out with a bit of hot broth or water. If too watery, simmer uncovered to reduce.

9. How do I fix overly spicy stew?

Taste and adjust seasoning, and consider adding a teaspoon of sugar or a splash of vinegar for balance.

10. How should I reheat leftovers?

Reheat gently on low heat, stirring occasionally. For best flavor, add fresh herbs or a squeeze of lemon before serving.

This Crockpot Chicken Mulligatawny is one of those dishes that sneaks up on you with its warmth and depth. It’s perfect for busy days when you want a meal that feels like a hug without much fuss. The slow simmer develops flavors that linger long after the last spoonful.

In times when comfort food feels most needed, this stew offers a cozy, spicy escape. It’s not just about feeding the belly but about creating a moment of calm and satisfaction in a hectic world, one spoonful at a time.

Ava Bennett

Hi, I’m Ava Bennett. Welcome to Glowing With Pride. I’m Ava Bennett, a professional chef, recipe developer, and lifelong believer that food is one of the most powerful ways we express love, identity, and joy. This space was created from years of working in professional kitchens, countless late nights behind the line, and a deep desire to share food in a way that feels personal, proud, and purposeful. Cooking has never just been my career. It has been my language.