In a slow cooker, combine chicken breasts with chicken broth, coconut milk, and red curry paste. Add fish sauce, onion, garlic, and red bell pepper.

Set your slow cooker to high and cook for 3-4 hours or low for 6-7 hours, until chicken is tender.

Carefully remove chicken, shred it, and return it to the soup base, mixing well.

Stir in lime juice just before serving to enhance flavors.

Ladle the soup into bowls and garnish with cilantro before serving.