Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
Finish the Soup: Stir in lime juice and mix well.
Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.
