Are you tired of the same old weeknight routine? Look no further! Slow cooker curries are the perfect solution for a quick, delicious, and satisfying meal. And the best part? They’re incredibly easy to make.
In this article, we’ll be sharing 20 creamy slow cooker curry recipes that are sure to become your new go-to’s. From classic Butter Chicken Curry to more adventurous options like Jamaican Curry Goat, there’s something for everyone. Whether you’re a fan of beef, chicken, pork, lamb, or even vegan and vegetarian options, we’ve got you covered.
In the next few pages, we’ll be diving into each recipe in detail, including ingredients, instructions, and tips for customization. So grab your slow cooker, get ready to spice things up, and let’s cook!
Slow Cooker Butter Chicken Curry
A rich and flavorful curry that’s perfect for a weeknight dinner or weekend meal prep, this slow cooker recipe is easy to make and packed with tender chicken, creamy butter, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp unsalted butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In the slow cooker, combine chicken, butter, onion, garlic, cumin, curry powder, cinnamon, and cardamom.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in coconut milk.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Coconut Lentil Curry
This creamy curry is a comforting and flavorful vegetarian dish that’s perfect for a cozy night in. The combination of tender lentils, aromatic spices, and rich coconut milk will transport you to the tropics.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth or water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onions, garlic, and ginger until softened.
2. Add the cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add the lentils, coconut milk, and broth or water. Bring to a simmer.
4. Reduce heat and let cook for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Thai Red Curry with Chicken and Vegetables
A flavorful and spicy curry made with tender chicken, crunchy vegetables, and aromatic Thai spices. Perfect for a quick weeknight dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium bell peppers (any color), sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken, bell peppers, onion, and garlic; cook until the chicken is browned and the vegetables are tender, about 5-7 minutes.
3. Stir in curry paste; cook for 1 minute.
4. Add coconut milk, water or broth, and fish sauce (if using); bring to a simmer.
5. Reduce heat to low; let curry simmer while you prepare your serving dishes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves; serve over rice or noodles.
Cooking Time: 20-25 minutes
Slow Cooker Beef Massaman Curry
A flavorful and aromatic curry that combines the rich flavors of beef, potatoes, and peanuts with a blend of warm spices.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 medium-sized potatoes, peeled and cut into bite-sized pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons Massaman curry paste
– 1 tablespoon vegetable oil
– 1 cup coconut milk
– 1/4 cup peanuts
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add the beef, potatoes, onion, garlic, curry paste, and salt to the slow cooker.
2. In a small bowl, whisk together the coconut milk and vegetable oil. Pour the mixture over the ingredients in the slow cooker.
3. Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
4. About 30 minutes before serving, stir in the peanuts.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Vegetable Korma with Cashew Cream
This Vegetable Korma recipe is a creative twist on the traditional Indian dish, featuring a rich and creamy cashew-based sauce that coats tender vegetables in a flavorful medley.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (such as cauliflower, carrots, and potatoes)
– 1/4 cup cashews
– 2 tablespoons soy sauce
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion, garlic, red bell pepper, and yellow bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, mixed vegetables, cashews, soy sauce, curry powder, cumin, salt, and pepper. Bring to a simmer.
4. Reduce heat to medium-low and cook for an additional 15-20 minutes or until the flavors have melded together.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Slow Cooker Chickpea and Spinach Curry
This hearty curry is a perfect blend of Indian flavors, with tender chickpeas, wilted spinach, and aromatic spices all coming together in a rich and creamy sauce. Serve over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add chickpeas, onion, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using) to the slow cooker.
2. Stir in coconut milk and vegetable broth.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. About 30 minutes before serving, stir in spinach leaves until wilted.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Japanese Golden Curry with Pork
Savor the rich flavors of Japan’s popular curry dish, elevated by the addition of tender pork.
Ingredients:
– 1 lb pork shoulder or butt, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup Japanese curry roux mix (available at Asian markets)
– 2 cups water or pork broth
– 1/4 cup soy sauce
– 2 tablespoons sake or dry white wine (optional)
– Salt and pepper to taste
– Sesame seeds, chopped green onions, and pickled ginger for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Remove the pork from the skillet and set aside.
4. In the same skillet, add the sliced onions and cook until caramelized, stirring occasionally, about 10 minutes.
5. Add the minced garlic, grated ginger, and curry roux mix to the skillet. Cook for 1 minute, stirring constantly.
6. Gradually whisk in the water or broth, soy sauce, and sake (if using). Bring the mixture to a simmer.
7. Return the pork to the skillet and stir to coat with the curry sauce.
8. Reduce heat to low and cook for an additional 15-20 minutes or until the pork is tender.
Cooking Time: 40-45 minutes
Slow Cooker Lamb Rogan Josh
This classic Indian-inspired dish is a staple of Kashmiri cuisine, and our slow cooker version makes it easy to prepare without sacrificing flavor. Tender lamb, aromatic spices, and rich yogurt come together in a comforting and satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup plain yogurt
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add lamb, onions, garlic, ginger, cumin, coriander, turmeric, and red chili powder to the slow cooker.
2. Cook on Low for 8 hours or High for 4 hours.
3. Stir in diced tomatoes and yogurt during the last 30 minutes of cooking.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 4-8 hours
Coconut Milk Chicken Tikka Masala
This recipe combines the popular flavors of chicken tikka masala with the creamy richness of coconut milk, resulting in a dish that’s both familiar and innovative. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, and cayenne pepper (if using). Add chicken and marinate for at least 30 minutes.
3. Remove chicken from marinade and bake for 15-20 minutes or until cooked through.
4. In a large skillet, combine diced tomatoes, coconut milk, salt, and pepper. Bring to a simmer.
5. Add baked chicken to the skillet and stir to coat with sauce.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Slow Cooker Sweet Potato and Chickpea Curry
Simplify your weeknight meal prep with this delicious and nutritious slow cooker curry recipe, featuring sweet potatoes and chickpeas.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14.5 oz)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add the sweet potatoes, chickpeas, onion, garlic, curry powder, cumin, turmeric, paprika, and cayenne pepper to the slow cooker.
2. In a separate bowl, whisk together the coconut milk and vegetable broth. Pour the mixture over the ingredients in the slow cooker.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Malaysian Rendang Curry with Beef
Rendang curry is a classic Malaysian dish that’s both flavorful and aromatic, perfect for special occasions or everyday meals. This beef rendang recipe combines tender chunks of beef with a rich and spicy coconut-based curry sauce.
Ingredients:
– 500g beef (brisket or chuck), cut into bite-sized pieces
– 2 medium onions, diced
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili flakes (adjust to taste)
– 250ml coconut milk
– 100ml water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute.
3. Add beef and cook until browned. Add coconut milk, water, and salt. Stir well.
4. Bring to a boil, then reduce heat and simmer for 30 minutes or until the meat is tender.
5. Garnish with cilantro leaves and serve over steamed rice or roti.
Cooking Time: 45 minutes
Slow Cooker Vegan Thai Green Curry
This recipe combines the bold flavors of Thai green curry with the convenience of a slow cooker, resulting in a rich and creamy dish that’s perfect for a weeknight dinner. With just a few simple ingredients, you can create a delicious and satisfying meal that’s free from animal products.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) full-fat coconut milk
– 1 cup vegetable broth
– 1/4 cup Thai red curry paste
– 1 teaspoon vegan fish sauce (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup mixed vegetables (bell peppers, carrots, and green beans work well)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a skillet over medium-high heat. Add the onion, garlic, and ginger; cook until softened.
2. Transfer the mixture to a slow cooker. Add the coconut milk, vegetable broth, curry paste, fish sauce (if using), salt, and pepper. Stir well.
3. Add the mixed vegetables to the slow cooker.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Goan Fish Curry
Experience the bold flavors of Goa with this spicy fish curry recipe, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound fish fillets (such as tilapia or cod)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup fish broth or water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute.
4. Add fish fillets and cook until they are coated with the spice mixture, about 2-3 minutes per side.
5. Add diced tomatoes and fish broth/water; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-12 minutes or until fish is cooked through.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 15-17 minutes
Slow Cooker Paneer Makhani
Experience the authentic flavors of North India with this easy-to-make Slow Cooker Paneer Makhani recipe. This creamy tomato-based curry is perfect for a comforting meal or special occasion.
Ingredients:
– 1 pound paneer (Indian cheese), cut into cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Add the paneer, onions, garlic, and diced tomatoes to the slow cooker.
2. In a separate bowl, whisk together the heavy cream, butter, and garam masala powder. Pour the mixture over the ingredients in the slow cooker.
3. Season with salt to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Yellow Curry with Chicken and Potatoes
This vibrant and flavorful curry is a staple of Thai cuisine, perfect for a comforting meal. The creamy yellow sauce coats tender chicken and potatoes, making it a delightful dish to share with family and friends.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1 tablespoon yellow curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onions, garlic, and potatoes; cook for an additional 3-4 minutes or until the vegetables are slightly tender.
3. Stir in yellow curry paste; cook for 1 minute.
4. Pour in coconut milk, water or broth, and fish sauce (if using). Bring to a simmer.
5. Reduce heat to medium-low and let curry simmer for 15-20 minutes or until the chicken is cooked through and potatoes are tender.
6. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve hot over rice or noodles.
Cooking Time: 25-30 minutes
Slow Cooker Black Bean and Pumpkin Curry
Cozy up with this flavorful slow cooker recipe that combines the natural sweetness of pumpkin with the earthy goodness of black beans and aromatic spices. Perfect for a chilly fall or winter evening, this curry is sure to become a new favorite.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
Instructions:
1. In a slow cooker, combine diced tomatoes, black beans, pumpkin, onion, garlic, curry powder, cumin, and turmeric.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Stir in coconut milk before serving.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Afghan Eggplant and Tomato Curry
This flavorful curry originates from Afghanistan, where eggplants and tomatoes are staples in many local dishes. This recipe brings together the rich flavors of cumin, coriander, and turmeric to create a vibrant and aromatic sauce.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– Salt and pepper to taste
– 1 can (14 oz) diced tomatoes
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, coriander, and turmeric; cook for 1 minute.
4. Add sliced eggplant; cook until tender, about 5-6 minutes per side.
5. Add diced tomatoes, salt, and pepper; stir to combine.
6. Simmer the curry sauce for 10-12 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Slow Cooker Moroccan Chickpea Stew
Experience the bold flavors of Morocco with this hearty and aromatic slow cooker stew. A perfect blend of spices, chickpeas, and tender vegetables will transport your taste buds to the vibrant souks of Marrakech.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 2 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. In the slow cooker, combine chickpeas, onion, garlic, bell pepper, diced tomatoes, cumin, smoked paprika, cinnamon, and cayenne pepper.
2. Pour in vegetable broth and season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Jamaican Curry Goat
Experience the bold flavors of Jamaica with this hearty and aromatic curry goat recipe, perfect for a weekend dinner or special occasion.
Ingredients:
– 1 kg goat meat (or beef or lamb), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 Scotch bonnet peppers, chopped (optional)
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until golden brown.
2. Add garlic, Scotch bonnet peppers (if using), ginger, curry powder, cumin, turmeric, salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add goat meat and cook until browned, about 5 minutes.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let cook for 2-3 hours or until the meat is tender.
6. Garnish with chopped cilantro and serve over rice or roti.
Cooking Time: 2-3 hours
Slow Cooker Tofu and Peanut Satay Curry
This creamy and aromatic curry is a perfect blend of flavors, with tender tofu and peanuts cooked to perfection in the slow cooker. Serve it over fluffy rice or noodles for a satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/2 cup natural peanut butter
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In the slow cooker, combine tofu, peanut butter, onion, garlic, ginger, coconut milk, broth, curry powder, and cumin.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Get ready to spice up your weeknights with these 20 creamy slow cooker curry recipes! From classic Butter Chicken Curry to innovative Vegan Thai Green Curry, there’s something for everyone. Explore international flavors like Japanese Golden Curry with Pork and Afghan Eggplant and Tomato Curry. Indulge in rich and creamy coconut milk-based curries or opt for lighter, vegetable-packed options. With these easy and delicious slow cooker recipes, you’ll never run out of ideas for busy weeknights.
