## Instructions
1. **Prepare the Chicken and Aromatics:** Place the chicken breasts or thighs in the bottom of your slow cooker. Add the chopped onion, minced garlic, grated ginger, and sliced red bell pepper over the chicken.
2. **Whisk the Broth:** In a medium bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until thoroughly combined.
3. **Combine and Cook:** Pour the broth mixture over the chicken and vegetables in the slow cooker. Stir gently to ensure everything is submerged.
4. **Slow Cook:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shredded.
5. **Shred the Chicken:** Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
6. **Add Finishing Touches:** Stir in the fresh lime juice.
7. **Serve and Garnish:** Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and green onions. Serve plain or over cooked rice or rice noodles for a heartier meal.
**Short Tips**
* For an extra layer of flavor, you can briefly sear the chicken breasts in a hot pan before adding them to the slow cooker. This creates a nice caramelization.
* If you like more heat, add an extra teaspoon of red curry paste or a pinch of red pepper flakes.
* Don’t skip the lime juice at the end! It brightens up all the flavors and provides a crucial acidity.
* Consider adding some baby spinach or sliced mushrooms during the last 30 minutes of cooking for added vegetables.
* This soup freezes beautifully. Just cool completely before transferring to freezer-safe containers.
