This slow cooker curry builds deep flavor from toasted curry powder, cumin, coriander, turmeric, and smoked paprika, bloomed in a skillet before everything hits the crockpot. Chicken thighs simmer low and slow in a rich blend of diced tomatoes, full-fat coconut milk, and tomato paste until fall-apart tender, then get shredded right back into that glossy sauce. A handful of baby spinach wilts in at the end along with a bright hit of lemon juice, balancing all that warm spice with fresh acidity. The result is a fragrant, coconut-creamy curry with layers of toasted spice in every bite, ladled over rice or scooped up with naan. It's an easy hands-off dinner that works beautifully for anyone watching their sodium, since you're fully in control of how much seasoning goes into the pot. Keep this one on repeat for a comforting, low added salt weeknight meal.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the curry powder, cumin, coriander, turmeric, smoked paprika, and cayenne and stir for 30 seconds, until the spices are toasted and deeply fragrant.
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Stir in the diced tomatoes, coconut milk, tomato paste, salt, and black pepper until combined.
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