This slow cooker curry builds deep flavor from a toasted blend of curry powder, cumin, coriander, turmeric, smoked paprika, and just a touch of heat, all simmered down with garlic, ginger, and onion until the kitchen smells incredible. Chicken thighs go in whole and come out fall-apart tender, shredded right in the pot so every bite soaks up the rich, coconut milk–based sauce. A handful of wilted baby spinach and a bright squeeze of lemon juice at the end balance the richness and add a fresh, vibrant finish. Turmeric and ginger in particular make this a warming, spice-forward dish that fits beautifully into an anti-inflammatory way of cooking. Best of all, the slow cooker does the heavy lifting, so you get a deeply spiced, restaurant-quality curry with minimal hands-on effort. Ladle it over rice or scoop it up with naan, and finish with fresh cilantro for one more layer of brightness.
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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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