5 Minute Slow Cooker Curry (just five minutes of prep and you're done!) | Fresh Planet Flavor

This dish may look humble, but… if my blog were a basketball team, this recipe would be in the starting five. It’s called 5 Minute Slow Cooker Curry because the prep time is LITERALLY five minutes (I timed myself). Load everything into a slow cooker and turn it on. Then, six hours later, revel in effortless curry!

Not only is this slow cooker curry crazy lazy as far as prep is concerned, but guess what else takes five minutes? The clean-up! It’s my strategy to clean the kitchen as I go, but sometimes when I’m in a massive rush it all ends up piled in the sink. There’s simply no danger of that with this recipe. Only a single spoon is needed during prep for the tomato paste, and after the curry is finished cooking simply store the leftovers in the fridge and then wash the slow cooker insert. You’re good to go! If you need yet another reason to give this slow cooker curry a shot, know that it’s extremely versatile. Of course, thereโ€™s always a vegetarian version possible, full of even more delicious veggies like cauliflower and carrots. If you’re making the version below but don’t have butternut squash on hand, then sweet potato would be a great substitute. Want to add a few handfuls of spinach? Be my guest. Want to serve it with a squeeze of lemon instead of cilantro? By all means. ๐Ÿ™‚

5 Minute Slow Cooker Curry (just five minutes of prep and you're done!) | GrokGrub.comTrue, this curry relies on frozen and canned ingredients to clock in at its ridiculously short prep time, which are less optimal than fresh, locally-gorwn, seasonal vegetables of course! But on those days when the quickest of quick is the only kind of homemade meal that your schedule can accommodate, this recipe is there to the rescue.

5 Minute Slow Cooker Curry

Preparation 5 mins 2017-12-15T00:05:00+00:00
Cook Time 6 hours 2017-12-15T06:00:00+00:00
Serves 6     adjust servings

This 5 Minute Slow Cooker Curry is delicious, quick and easy to prepare, minimal clean-up required, supplies plenty of leftovers and is somehow more than the sum of its healthy whole ingredients.


  • 1-2 lbs butternut squash*
  • 3 lbs boneless skinless chicken thighs
  • 1 16-oz bag frozen pearl onions
  • 1 16-oz bag frozen peas
  • 1 13.5-oz can coconut milk
  • 1 6-oz can tomato paste
  • 1 tbsp curry powder
  • 2 tsp salt, or to taste


  1. Load the ingredients (in the order listed above) into the slow cooker.
  2. Cook on high for six hours, then stir thoroughly with a fork to break up the chicken and serve warm, topped with chili flakes, coconut flakes and cilantro if desired.


Recipe Notes

*I buy the pre-packaged peeled and cut butternut squash chunks sold in the refrigerated case of the produce section in the grocery store instead of wrestling with a sharp knife and slippery squash. Peeled and cut butternut squash chunks are also often available in the frozen food aisle and would work well in this recipe, too.
3 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 566kcal Calories from fat 213
% Daily Value
Total Fat 24g 37%
Saturated Fat 15g 75%
Transfat 0g
Cholesterol 213mg 71%
Sodium 1313mg 55%
Carbohydrate 38g 13%
Dietary Fiber 9g 36%
Sugars 13g
Protein 53g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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