Slow-Cooker Chicken Mulligatawny Soup
We set out to strip away complicated steps in this classic recipe without sacrificing complexity of flavor.
Why This Recipe Works
To move our favorite India-derived soup to the slow cooker, we start by sautéing aromatics (which will never soften in the cooker) on the stovetop. Since the slow cooker doesn’t allow for evaporation and reduction, a higher ratio of flour to liquid gave our soup the right consistency. White meat chicken dried out after 4 hours in the slow cooker, but boneless chicken thighs were just as easy and the meat stayed moist and flavorful. Shredded coconut turned stringy in our soup, but we found that swapping out some of the liquid for canned coconut milk gave just the right sweet creaminess to balance the bold spices—a heady mix of ginger, curry, garam masala, and cayenne.