Are you searching for easy fall crockpot dinner recipes? This slow cooker chicken and vegetable curry recipe allows you to cook a delicious, healthy and nourishing meal for your family in less time.
During the fall, my slow cooker is my best friend. We’re always on the go with school, dance, essential oil classes and more. We try very hard not to eat out often, so on these busy days I turn to my slow cooker to prepare us a healthy, nourishing meal like this slow cooker curry.
Thai curry is one of our family favorites, and I make that often. However, we also love using curry powder and yellow curry in many recipes as well.
I love slow cooker curry because you can really use any meat or vegetables you have on hand. Bell peppers, cauliflower and carrots are our favorites to use in slow cooker curry, but feel free to substitute your family’s favorite veggies.
Whenever I make a slow cooker recipe, I always make it to fill (or nearly fill) the crockpot. That way we have enough food for 2-3 dinners.
Especially when we’re busy, I stick to the cook once, eat twice (or three times) philosophy. With slow cooker recipes, all you have to do is pop the crock pan back in the cooker each evening to re-heat – easy peasy!
If you are looking for a delicious and nourishing meal that will save you time, give this slow cooker curry recipe a try. I hope you enjoy it!
Slow Cooker Chicken Curry Recipe
- Prepare all ingredients except rice, then place them in your crockpot.
- Stir to combine.
- Cook on low for 6-8 hours.
- Serve the hearty indian curry over white rice or shirataki “rice” for a low carb option.