Slow Cooker Chicken Coconut & Lime Soup
Prep time
Cook time
Total time
Serves: 8
  • 1½ lbs boneless chicken thighs, cut into bite-size chunks
  • 2 cups mushrooms, sliced
  • ½ cup red bell pepper, seeded and sliced
  • 4 green onions, white and greens part, sliced
  • 3 cups Kettle and Fire Coconut Curry and Lime broth
  • Few drops of stevia glycerite
  • 1 TBS peeled and finely minced fresh ginger
  • Fresh lime wedges and ⅓ cup chopped fresh cilantro
  1. Grease a 6-quart slow cooker. Place the raw chicken chunks, mushrooms, peppers, green onions, Kettle and Fire Coconut curry and lime broth, natural sweetener, and ginger in the slow cooker and cook for 6 hours on low or until chicken is done.
  2. Serve into soup bowls, garnish with lime wedges and sprinkle with cilantro.
  3. Store extras in an airtight container in the fridge for up to 4 days. Can be frozen for up to a month. To reheat place in a pot over medium heat for 4 minutes or until heated through.
Nutritional Information:
184 calories, 9g fat, 22g protein, 4g carbs, 2g fiber
Recipe by Maria Mind Body Health at