I saw a version of this soup on Foodie Crush a few months ago, and it instantly caught my eye because I absolutely love Thai food (plus, it's one of the kinds of food that my little girls will generally eat too).
When I eventually got around to making it myself, I put the rice right into the slow cooker, instead of cooking it separately, so that it would soak up all the flavors of the soup, and so I wouldn't have to remember to get it going 30-40 minutes before we wanted to eat dinner. I also added some more vegetables and adjusted the liquids to make it thicker and creamier, since I tend to not love broth-y soups (I don't really even like the beloved chicken noodle soup most people turn to when they are sick).
Not only did my husband and I love it, but my girls both gobbled it up; my one-year-old actually ate TWO bowls of it at dinner! Definitely a winner.
Put all ingredients except lime juice and cilantro in the slow cooker. Cook on low for 7-8 hours. Shred the chicken with two forks and stir in lime juice. Top with chopped cilantro, if desired.