Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the lime juice for a bright, fresh flavor. Serve the soup garnished with fresh cilantro.
