20 Creamy Curry Crockpot Recipes for Busy Weeknights

Venturing into the world of creamy curry crockpot recipes is like discovering a treasure trove of flavor-packed, fuss-free dinners perfect for those hectic weeknights. Whether you’re craving the comfort of a rich, aromatic curry or looking for a quick way to spice up your meal routine, these 20 recipes promise to deliver deliciousness with minimal effort. Dive in and let your slow cooker do the magic!

Creamy Coconut Chicken Curry Crockpot Stew

Just when you thought weeknight dinners couldn’t get any easier, this Creamy Coconut Chicken Curry Crockpot Stew comes to the rescue. Dump, set, forget—then devour.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Chicken broth – 1 cup
• Salt – 1 tsp

Instructions

1. Layer chicken thighs at the bottom of your crockpot.
2. Sprinkle curry powder and salt evenly over the chicken.
3. Add minced garlic, coconut milk, and chicken broth to the crockpot.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, brown the chicken thighs in a skillet before adding to the crockpot.
5. Shred the chicken with two forks directly in the crockpot. Tip: If the stew is too thin, let it cook uncovered for the last 30 minutes to thicken.
6. Stir well to combine all ingredients. Tip: Taste and adjust seasoning before serving, but remember the flavors intensify as it sits.

Perfectly tender chicken swims in a luxuriously creamy, subtly spiced coconut broth. Serve it over a mound of jasmine rice or with naan for the ultimate comfort meal.

Slow Cooker Butter Chicken Curry

Absolutely no need for takeout when you’ve got this creamy, dreamy butter chicken curry simmering in your slow cooker. Grab your ingredients, and let’s dive in.

Ingredients

• Chicken thighs – 2 lbs
• Butter – ½ cup
• Heavy cream – 1 cup
• Tomato sauce – 1 cup
• Garlic – 4 cloves, minced
• Garam masala – 2 tbsp
• Salt – 1 tsp

Instructions

1. Turn your slow cooker to high and add the butter to melt.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Place the chicken thighs in the slow cooker, ensuring they’re evenly coated with the butter and garlic.
4. Pour in the tomato sauce and stir to combine with the chicken.
5. Sprinkle the garam masala and salt over the mixture, stirring well to ensure the chicken is evenly seasoned.
6. Cover and cook on high for 3 hours or until the chicken is tender and fully cooked.
7. Stir in the heavy cream, then cover and cook for an additional 30 minutes to let the flavors meld.
8. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
9. Tip: If you prefer a bit of heat, add a pinch of cayenne pepper with the garam masala.
10. Tip: Serve over basmati rice for an authentic touch, but it’s just as delicious with naan or even quinoa.

Expect tender chicken swimming in a velvety, spiced tomato cream sauce that’s rich with flavor. Elevate your meal by garnishing with fresh cilantro and a squeeze of lemon for a bright finish.

Thai Red Curry with Beef and Peppers

Spice up your dinner routine with this Thai Red Curry with Beef and Peppers—bold flavors, quick steps, and minimal cleanup.

Ingredients

• Beef – 1 lb, sliced thin
• Red bell pepper – 1, sliced
• Thai red curry paste – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Basil leaves – ¼ cup
• Jasmine rice – 2 cups, cooked

Instructions

1. Heat a large skillet over medium-high heat. Add beef, cook until no longer pink, about 3 minutes. Remove and set aside.
2. In the same skillet, add red bell pepper, cook for 2 minutes until slightly soft.
3. Stir in Thai red curry paste, cook for 1 minute to release flavors.
4. Pour in coconut milk, bring to a simmer. Tip: Shake the can before opening for a creamy consistency.
5. Add fish sauce and brown sugar, stir to combine. Simmer for 5 minutes.
6. Return beef to the skillet, cook for another 2 minutes. Tip: Don’t overcook the beef to keep it tender.
7. Remove from heat, stir in basil leaves. Tip: Tear the leaves for more aroma.
8. Serve hot over jasmine rice.

Now, the curry’s creamy coconut base hugs tender beef and crisp peppers, with a kick from the curry paste. Try serving it in a hollowed-out pineapple for a fun, tropical twist.

Vegetable Lentil Curry Crockpot Delight

Craving a cozy, flavor-packed meal with zero fuss? This veggie lentil curry crockpot magic simmers itself while you live your best life. Bold spices, tender lentils, and creamy coconut milk unite for a dish that’s unapologetically delicious.

Ingredients

• Lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Sweet potato – 1, diced
• Spinach – 2 cups

Instructions

1. Rinse lentils under cold water until the water runs clear.
2. Combine lentils, coconut milk, vegetable broth, curry powder, garlic, and ginger in the crockpot.
3. Stir well to ensure all ingredients are evenly mixed.
4. Add diced sweet potato to the crockpot, stirring gently to incorporate.
5. Cover and cook on low for 6 hours or high for 3 hours, until lentils and sweet potatoes are tender.
6. Tip: For deeper flavor, sauté garlic and ginger in a pan before adding to the crockpot.
7. Stir in spinach during the last 10 minutes of cooking, allowing it to wilt.
8. Tip: If the curry is too thick, add more vegetable broth ¼ cup at a time until desired consistency is reached.
9. Serve hot, garnished with fresh cilantro or a squeeze of lime for an extra zing.
10. Tip: This curry tastes even better the next day, as the flavors have more time to meld.

Zesty, creamy, and packed with texture, this curry is a dream over fluffy rice or with naan for dipping. Leftovers? Freeze in portions for a rainy day rescue.

Spicy Chickpea and Spinach Curry

Alright, let’s dive straight into making this Spicy Chickpea and Spinach Curry that’s about to blow your taste buds away. A dish so simple yet packed with flavors, it’s perfect for those busy weeknights or when you’re craving something hearty and spicy.

Ingredients

• Chickpeas – 2 cups
• Spinach – 3 cups
• Coconut milk – 1 can
• Tomato paste – 2 tbsp
• Garlic – 3 cloves
• Ginger – 1 tbsp
• Cumin – 1 tsp
• Turmeric – ½ tsp
• Chili powder – 1 tsp
• Oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat oil in a large pan over medium heat for 2 minutes until shimmering.
2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
3. Stir in cumin, turmeric, and chili powder, cook for 30 seconds to bloom the spices.
4. Mix in tomato paste and cook for another minute, stirring constantly.
5. Pour in coconut milk, bring to a simmer, and let it cook for 5 minutes.
6. Add chickpeas and salt, simmer for 10 minutes to let the flavors meld.
7. Fold in spinach and cook for 2 minutes until just wilted.
8. Remove from heat and let it sit for 5 minutes before serving.

Velvety coconut milk coats the chickpeas and spinach, creating a curry that’s rich, spicy, and utterly comforting. Serve it over steamed rice or with warm naan for a meal that’s sure to satisfy.

Golden Turmeric Chicken Curry Slow Cooker Style

Packed with flavor and effortless to make, this golden turmeric chicken curry is your slow cooker’s next big hit. Just set it and forget it for a meal that’s as vibrant as it is delicious.

Ingredients

• Chicken thighs – 2 lbs
• Turmeric – 1 tbsp
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 1 cup
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Salt – 1 tsp

Instructions

1. Place chicken thighs at the bottom of your slow cooker.
2. Sprinkle turmeric, minced garlic, grated ginger, and salt over the chicken.
3. Pour coconut milk and chicken broth over the chicken.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: For deeper flavor, brown the chicken thighs in a skillet before adding to the slow cooker.
5. Once cooked, shred the chicken with two forks directly in the slow cooker. Tip: Let the curry sit for 10 minutes after cooking to thicken slightly.
6. Serve hot. Tip: Garnish with fresh cilantro and a squeeze of lime for an extra zing.

Absolutely creamy with a bold turmeric kick, this curry pairs perfectly with fluffy rice or warm naan. Try topping it with toasted coconut flakes for a crunchy contrast.

Slow Cooker Lamb Rogan Josh

Viral food trends come and go, but this Slow Cooker Lamb Rogan Josh? Absolute keeper. Tender lamb, bold spices, zero fuss—just set it and forget it.

Ingredients

• Lamb shoulder – 2 lbs, cubed
• Rogan Josh spice mix – 3 tbsp
• Tomato paste – 2 tbsp
• Greek yogurt – ½ cup
• Chicken stock – 1 cup
• Garlic – 4 cloves, minced
• Ginger – 1 tbsp, grated

Instructions

1. Brown the lamb: Heat a skillet over medium-high. Add lamb, sear until golden, 3 minutes per side. Transfer to slow cooker.
2. Sauté aromatics: In same skillet, add garlic and ginger. Cook until fragrant, 1 minute. Stir in tomato paste and spice mix, cook 1 more minute.
3. Deglaze: Pour in chicken stock, scrape up browned bits. Simmer 2 minutes, then add to slow cooker.
4. Slow cook: Cover and cook on low 8 hours or high 4 hours. Tip: For deeper flavor, stir in yogurt last 30 minutes.
5. Finish: Skim excess fat. Taste and adjust salt if needed. Tip: Let stand 10 minutes before serving to thicken.

Crave-worthy doesn’t begin to cover it. The lamb? Fall-apart tender. The sauce? Rich, aromatic, just spicy enough. Serve over basmati rice or with warm naan for scooping every last bit.

Easy Crockpot Thai Green Curry with Tofu

Transform your dinner routine with this effortless crockpot Thai green curry. Tofu soaks up the vibrant flavors while you barely lift a finger.

Ingredients

• Coconut milk – 1 can (13.5 oz)
• Thai green curry paste – 2 tbsp
• Firm tofu – 1 block (14 oz), cubed
• Vegetable broth – 1 cup
• Brown sugar – 1 tbsp
• Lime juice – 1 tbsp
• Basil leaves – ¼ cup

Instructions

1. Whisk coconut milk and Thai green curry paste in the crockpot until smooth.
2. Add cubed tofu, vegetable broth, and brown sugar to the crockpot. Stir to combine.
3. Cover and cook on LOW for 4 hours. Tip: Avoid stirring to keep tofu cubes intact.
4. Stir in lime juice and basil leaves. Cook uncovered for 10 more minutes. Tip: Fresh basil adds a bright finish.
5. Serve hot. Tip: Pair with jasmine rice for a complete meal.

Lightly creamy with a punch of heat, this curry is a texture dream. Try topping with extra basil or a squeeze of lime for an Instagram-worthy bowl.

Slow Cooker Japanese Curry with Pork

Alright, let’s dive straight into this cozy, flavor-packed dish that’s about to become your weeknight hero. Assemble your ingredients and let’s get that slow cooker working its magic.

Ingredients

• Pork shoulder – 2 lbs, cubed
• Japanese curry roux – 1 package (3.5 oz)
• Onion – 1 large, sliced
• Carrots – 2, chopped
• Potatoes – 2, cubed
• Water – 2 cups

Instructions

1. Brown the pork cubes in a skillet over medium-high heat for 5 minutes until slightly caramelized.
2. Transfer the pork to the slow cooker. Tip: Don’t skip browning—it locks in flavors.
3. Add sliced onions, chopped carrots, and cubed potatoes to the slow cooker.
4. Pour in water, ensuring it just covers the ingredients. Tip: Too much water dilutes the curry.
5. Crumble the curry roux over the top. Tip: Break it into small pieces for even melting.
6. Cover and cook on low for 7 hours or high for 4 hours, until pork is tender.
7. Stir well to blend the melted roux into a thick sauce.

Now savor the rich, velvety curry clinging to tender pork and veggies. Serve it over steamed rice or with a side of pickled radish for a crunchy contrast.

Sweet Potato and Chickpea Coconut Curry

Packed with flavor, this Sweet Potato and Chickpea Coconut Curry is your weeknight hero. Whip it up in 30 minutes flat—no fuss, all yum.

Ingredients

• Sweet potatoes – 2 cups, diced
• Chickpeas – 1 can (15 oz), drained
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced
• Onion – 1 medium, diced
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté for 3 minutes until translucent.
3. Stir in curry powder and salt. Cook for 1 minute to bloom the spices.
4. Add diced sweet potatoes. Stir to coat with the spice mixture.
5. Pour in coconut milk and bring to a simmer. Cover and cook for 15 minutes.
6. Add drained chickpeas. Simmer uncovered for another 10 minutes until sweet potatoes are tender.
7. Tip: For a thicker curry, mash some sweet potatoes against the pot’s side.
8. Tip: Toast your curry powder in a dry pan for 30 seconds before using to enhance flavor.
9. Tip: Serve over rice, but quinoa works just as well for a protein boost.

Wow, this curry’s creamy texture and sweet-spicy kick make it a bowl of comfort. Try topping with fresh cilantro or a squeeze of lime for an extra zing.

Slow Cooker Massaman Beef Curry

Spice up your dinner routine with this effortless Slow Cooker Massaman Beef Curry. Tender beef, creamy coconut, and warm spices meld together while you go about your day. Just set it and forget it!

Ingredients

• Beef chuck – 2 lbs, cubed
• Massaman curry paste – 3 tbsp
• Coconut milk – 1 can (13.5 oz)
• Potatoes – 2 cups, cubed
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Peanuts – ½ cup, roasted

Instructions

1. Brown the beef in a skillet over medium-high heat for 5 minutes until seared on all sides. Transfer to the slow cooker.
2. Add curry paste to the same skillet, cook for 1 minute until fragrant. Stir in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
3. Pour the sauce over the beef in the slow cooker. Add potatoes and stir to combine.
4. Cook on low for 8 hours or high for 4 hours, until beef is fork-tender.
5. Stir in peanuts before serving for a crunchy contrast.

Bonus tip: For extra depth, toast the curry paste in a dry pan before adding liquids. Serve over jasmine rice to soak up the rich sauce, or with a side of crisp cucumber salad for freshness. The curry’s velvety texture and balanced sweetness make it a crowd-pleaser every time.

Crockpot Mango Chicken Curry

Outrageously easy and packed with flavor, this Crockpot Mango Chicken Curry is your next weeknight hero. Just dump, set, and forget—dinner’s ready when you are.

Ingredients

• Chicken thighs – 2 lbs
• Mango chunks – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Chicken broth – 1 cup

Instructions

1. Place chicken thighs at the bottom of the crockpot.
2. Add mango chunks, coconut milk, curry powder, minced garlic, and grated ginger on top.
3. Pour chicken broth over the ingredients.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, brown the chicken thighs in a skillet before adding to the crockpot.
5. Shred the chicken with two forks directly in the pot. Tip: If the sauce is too thin, remove the lid and cook on HIGH for an additional 30 minutes.
6. Stir well to combine all ingredients. Tip: Taste and adjust seasoning with salt if needed, though the mango and broth usually provide enough flavor.

Mouthwatering and tender, the chicken melts into the creamy, slightly sweet curry. Serve over steamed rice or with naan for scooping up every last bit.

Slow Cooker Panang Curry with Shrimp

Ready to transform your slow cooker into a flavor bomb? This Panang Curry with Shrimp is a creamy, spicy dream that practically cooks itself.

Ingredients

• Panang curry paste – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Shrimp – 1 lb, peeled and deveined
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime leaves – 4, torn
• Red bell pepper – 1, sliced
• Basil – ¼ cup, chopped

Instructions

1. Whisk together Panang curry paste and coconut milk in the slow cooker until smooth.
2. Add shrimp, fish sauce, brown sugar, and lime leaves. Stir to coat.
3. Cover and cook on LOW for 2 hours. Tip: Don’t overcook; shrimp should be pink and opaque.
4. Add red bell pepper and basil. Cook for another 30 minutes on LOW.
5. Serve hot. Tip: For extra creaminess, stir in a splash of coconut milk before serving.

Get ready for a dish that’s rich, aromatic, and packed with layers of flavor. Serve over jasmine rice or with a side of crispy roti for the ultimate comfort meal.

Eggplant and Chickpea Curry Crockpot Meal

Whip up this no-fuss, flavor-packed Eggplant and Chickpea Curry Crockpot Meal that’s all about big taste with minimal effort. Perfect for those busy days when you crave something hearty without the hassle.

Ingredients

• Eggplant – 1 large, cubed
• Chickpeas – 2 cans, drained
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Vegetable broth – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add cubed eggplant to the pan. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Transfer the eggplant and garlic to the crockpot. Add drained chickpeas, coconut milk, curry powder, and vegetable broth. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: For deeper flavor, let it cook on low if time allows.
5. Once cooking time is up, give the curry a good stir. Tip: If it’s too thick, add a splash of water or more broth to reach your desired consistency.
6. Serve hot. Tip: Garnish with fresh cilantro or a squeeze of lime for an extra zing.

Velvety eggplant melts into the creamy coconut curry, while chickpeas add a satisfying bite. Try scooping it up with warm naan or over a bed of fluffy rice for the ultimate comfort meal.

Slow Cooker Korma Curry with Cashews

Make your taste buds dance with this effortless Slow Cooker Korma Curry that’s packed with creamy cashews and aromatic spices. Dump, set, forget—then devour.

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Cashews – ½ cup
• Korma curry paste – 3 tbsp
• Chicken broth – 1 cup

Instructions

1. Place chicken thighs at the bottom of your slow cooker.
2. Pour coconut milk, korma curry paste, and chicken broth over the chicken.
3. Stir to combine, ensuring the chicken is fully coated. Tip: For deeper flavor, let the chicken marinate in the mixture for 30 minutes before turning on the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; slow cookers work best when sealed.
5. Add cashews in the last 30 minutes of cooking to retain their crunch. Tip: Toast cashews beforehand for an extra layer of flavor.
6. Shred the chicken slightly with a fork before serving to soak up more sauce.

Expect a luxuriously creamy curry with tender chicken and a nutty crunch from the cashews. Serve over steamed jasmine rice or with warm naan for scooping up every last bit.

Crockpot Coconut Lentil Curry

Just when you thought your crockpot couldn’t get any more magical, here comes a dish that’s all about bold flavors and effortless cooking. This coconut lentil curry is your ticket to a hearty, vegan-friendly meal that cooks itself while you do you.

Ingredients

• Red lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Salt – 1 tsp

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. Add the rinsed lentils, coconut milk, vegetable broth, curry powder, minced garlic, grated ginger, and salt to the crockpot.
3. Stir all ingredients until well combined.
4. Cover and cook on high for 4 hours or on low for 8 hours, stirring occasionally to prevent sticking.
5. Once the lentils are tender and the curry has thickened, taste and adjust seasoning if necessary.
6. Serve hot over rice or with naan bread for dipping.

Yield a creamy, dreamy curry that’s packed with protein and flavor. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Slow Cooker Jamaican Curry Goat

Forget takeout—this Slow Cooker Jamaican Curry Goat is your ticket to flavor town with zero fuss. Bold spices, tender meat, and a set-it-and-forget-it method make this dish a weeknight hero.

Ingredients

• Goat meat – 2 lbs
• Jamaican curry powder – 3 tbsp
• Garlic – 4 cloves, minced
• Scotch bonnet pepper – 1, whole
• Potatoes – 2 cups, cubed
• Coconut milk – 1 cup
• Water – 1 cup
• Salt – 1 tsp

Instructions

1. Trim excess fat from the goat meat and cut into 2-inch pieces.
2. In a bowl, coat the goat meat evenly with Jamaican curry powder and salt.
3. Heat a large skillet over medium-high heat, sear the meat until browned on all sides, about 3 minutes per side. Tip: Don’t skip searing—it locks in flavors.
4. Transfer the meat to the slow cooker, add minced garlic, whole Scotch bonnet pepper, potatoes, coconut milk, and water.
5. Cover and cook on low for 8 hours or high for 4 hours, until the meat is fork-tender. Tip: Resist stirring to keep the potatoes intact.
6. Remove the Scotch bonnet pepper before serving. Tip: For extra heat, pierce the pepper before cooking.

Kick back and savor the melt-in-your-mouth goat swimming in a rich, aromatic curry sauce. Serve it over steamed rice or with warm roti for a Caribbean feast at home.

Vegan Pumpkin Curry Crockpot Dish

Overwhelm your taste buds with this creamy, dreamy Vegan Pumpkin Curry Crockpot Dish. It’s the ultimate set-it-and-forget-it meal that packs a punch of flavor with minimal effort.

Ingredients

• Pumpkin puree – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Chickpeas – 1 can (15 oz), drained
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Salt – 1 tsp

Instructions

1. Turn your crockpot to high and add the pumpkin puree, coconut milk, curry powder, vegetable broth, chickpeas, diced onion, minced garlic, and salt. Stir to combine.
2. Cover and cook on high for 3 hours or on low for 6 hours, stirring occasionally to prevent sticking.
3. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
4. Tip: Toast your curry powder in a dry pan for 30 seconds before adding to the crockpot to deepen the flavor.
5. Tip: Serve over a bed of quinoa or rice for a complete meal that’s both filling and nutritious.

Melt-in-your-mouth tender chickpeas swim in a velvety, spiced pumpkin sauce that’s rich without being heavy. Try topping with fresh cilantro and a squeeze of lime for a bright finish.

Slow Cooker Madras Curry with Chicken

Yearning for a curry that cooks itself while you binge your favorite show? This Slow Cooker Madras Curry with Chicken is your ticket to flavor town with zero fuss.

Ingredients

• Chicken thighs – 2 lbs
• Madras curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Tomato paste – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Chicken broth – 1 cup
• Salt – 1 tsp

Instructions

1. Place chicken thighs in the slow cooker.
2. Add Madras curry powder, coconut milk, tomato paste, minced garlic, grated ginger, chicken broth, and salt to the slow cooker.
3. Stir all ingredients until the chicken is evenly coated. Tip: For deeper flavor, let the chicken marinate in the mixture for 30 minutes before cooking.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to open the lid; it slows down the cooking process.
5. Once cooked, shred the chicken with two forks directly in the slow cooker. Tip: For a thicker sauce, remove the lid and cook on HIGH for an additional 30 minutes.

Velvety chicken swimming in a rich, aromatic sauce—this curry is a hug in a bowl. Serve it over steamed rice or with naan for the ultimate comfort meal.

Crockpot Pineapple Curry with Pork

Now, let’s dive into a dish that’s all about bold flavors and effortless cooking. This Crockpot Pineapple Curry with Pork is your ticket to a tropical escape, no passport needed.

Ingredients

• Pork shoulder – 2 lbs, cubed
• Pineapple chunks – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Chicken broth – 1 cup

Instructions

1. Place the cubed pork shoulder in the crockpot.
2. Add pineapple chunks, coconut milk, curry powder, minced garlic, and grated ginger to the crockpot.
3. Pour in the chicken broth and stir all ingredients until well combined.
4. Set the crockpot to low and cook for 6 hours, or until the pork is tender and easily shreds with a fork.
5. Once cooked, use two forks to shred the pork directly in the crockpot, mixing it with the sauce.
6. Serve hot over a bed of rice or with naan bread for dipping.

For an extra kick, garnish with fresh cilantro and a squeeze of lime. The pork is melt-in-your-mouth tender, with a sweet and spicy sauce that’s irresistibly creamy. Try serving it in hollowed-out pineapple halves for a fun, Instagram-worthy presentation.

Summary

Just like that, you’ve got 20 creamy curry crockpot recipes to turn your busy weeknights into a breeze! Each dish promises comfort, flavor, and simplicity, making dinner something to look forward to. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these delicious ideas handy!