7 Slow Cooker Indian Recipes for the Ultimate Crockpot Comfort Food

Bring the bold, aromatic flavors of India to your kitchen with these slow cooker Indian recipes that simmer to perfection. Each dish is filled with comforting spice, creamy sauce, and that unmistakable warmth only a good curry can offer. From rich butter chicken to cozy lentil dahl, these Indian crockpot meals are made for busy weeknights and slow weekends alike. No standing over the stove! Just set it, let it cook low and slow, and come back to a hearty, flavor-packed dinner that tastes like it’s been simmering all day (because it has).

Why You’ll Love These Slow Cooker Indian Recipes

These slow cooker Indian recipes take all the deep, layered flavors of your favorite restaurant-style dishes and make them weeknight easy. Each recipe brings something special, like tender chicken in creamy sauces, slow-simmered lentils bursting with spice, and vegetarian curries that don’t skimp on richness. With minimal prep and the magic of your crockpot, these Indian casseroles and curries come together effortlessly. From cozy saag chicken to simple dal, there’s something here to satisfy every craving for comfort food.

Crockpot Chicken Saag

Creamy, flavorful, and packed with greens, this crockpot chicken saag transforms a classic spinach curry into one of the best slow cooker Indian recipes for busy nights. Tender chicken simmers with garlic, ginger, and warming spices while the spinach adds a rich, earthy balance. It’s an Indian crockpot meal that’s both hearty and satiating. Perfect with a scoop of basmati rice or naan to soak up every drop.

Ingredients

• 1 lb chicken thighs (boneless, skinless) cut into chunks
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili slit lengthwise
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 2 teaspoons garam masala
• 1½ teaspoon ground cumin
• ½ teaspoon each of ground coriander, turmeric, and cayenne pepper
• 1 teaspoon paprika
• 1-1½ teaspoons salt, adjust as per taste
• 2 tablespoons oil or ghee
• ½ cup plain yogurt plus more for garnish
• 1 teaspoon kasuri methi (dried fenugreek leaves), optional
• ½ lemon juiced
• Fresh cilantro for garnish

Instructions

1. Add the chicken, onion, garlic, ginger, green chili, thawed spinach, garam masala, cumin, turmeric, paprika, cayenne, salt, and oil or ghee to the slow cooker. Mix everything well so the chicken and spinach are evenly coated in the spices.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
3. In the last 15-20 minutes of cooking, add the yogurt. Also, rub the kasuri methi between your palms and add it. Mix gently to avoid breaking the chicken.
4. Squeeze in lemon juice just before serving and adjust salt if needed. Garnish with chopped cilantro and a swirl of extra yogurt on top.

Crockpot Butter Chicken

This Indian butter chicken recipe brings restaurant-level flavor to your kitchen with almost no effort. Juicy chicken thighs cook low and slow in a creamy tomato sauce infused with butter, garam masala, and a hint of cream. It’s the kind of curry in slow cooker recipes that tastes indulgent but couldn’t be easier to make. Serve it with rice, naan, or even over roasted cauliflower for a cozy, satisfying Indian crockpot dinner.

Ingredients

• For the Chicken:
  • 2 pounds chicken thighs, boneless, skinless, cut into bite-sized pieces
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
• For the Sauce:
  • 1 can crushed tomatoes (15 oz)
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon garam masala
  • 1 teaspoon each of ground cumin and paprika
  • ½ teaspoon each of turmeric and chili powder
  • Salt and pepper to taste
• To Finish:
  • 1 cup heavy cream
  • ¼ cup unsalted butter, cubed
  • ¼ cup plain Greek yogurt, optional, for extra creaminess
  • 2 tablespoons cilantro for garnish

Instructions

1. Add the chopped onion, garlic, and ginger to the bottom of a 5- 6-quart slow cooker. Place the chicken on top.
2. In a bowl, combine the crushed tomatoes, tomato paste, sugar, garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper. Mix well and pour the sauce over the chicken.
3. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is fully cooked and tender.
4. Stir in the heavy cream and cubed butter. Cover and cook for another 10-15 minutes on LOW, until the sauce is creamy and smooth. If using yogurt, stir it in slowly at this stage to avoid curdling.
5. Garnish with chopped cilantro and serve hot with basmati rice or naan.

Dump and Go Chickpea Tikka Masala

Loaded with plant-based protein and creamy coconut flavor, this dump-and-go chickpea tikka masala proves that slow cooker Indian recipes can be both simple and seriously delicious. Everything, from the chickpeas and onions to the tikka masala sauce, goes straight into the crock. Let it simmer into a thick, rich curry that pairs beautifully with fluffy rice or warm roti for the perfect Indian crockpot meal.

Ingredients

• 2 cans chickpeas (15 oz each), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 can full-fat coconut milk (13.5 oz)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon each of ground cumin and paprika
• ½ teaspoon each of ground turmeric and cayenne
• ½ teaspoon salt, adjust to taste
• Juice of half a lemon and fresh cilantro for garnish

Instructions

1. Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine.
2. Cover and cook on high for 3-4 hours or low for 6-7 hours. Stir in lemon juice just before serving and garnish with cilantro.

Dump and Go Red Lentil Dahl

This cozy crockpot dal is all about slow-simmered comfort. Red lentils melt into a thick, creamy spiced base, creating one of the most comforting slow cooker dhal recipes you’ll ever try. Perfect as a standalone bowl with a dollop of yogurt or spooned over rice, it’s proof that even the simplest Indian crockpot recipes can deliver incredible depth and flavor.

Ingredients

• 1½ cups red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon each of ground turmeric and ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon red chili flakes (plus more for topping)
• Juice of half a lime and fresh cilantro, for garnish

Instructions

1. Add red lentils, diced tomatoes, coconut milk, broth, onion, garlic, turmeric, cumin, coriander, salt, and chili flakes to the crockpot. Mix well.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the lentils are soft and the dahl is thick and creamy.
3. Stir in lime juice before serving. Garnish with extra coconut milk, cilantro, and more chili flakes if desired. Serve with cooked basmati rice and naan.

Dump and Go Tofu Tikka Masala

A vegetarian twist on a takeout favorite, this slow cooker tikka masala swaps chicken for tofu, letting it soak up all the creamy tomato-coconut sauce. It’s one of those curry in slow cooker recipes that feel indulgent but come together effortlessly. The tofu stays tender and flavorful, making this an easy slow cooker recipe that’s perfect for Meatless Monday, or any night you want something satisfying and aromatic.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 (14 oz) can crushed tomatoes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon garam masala
• 1 teaspoon each of ground cumin and paprika
• ½ teaspoon each of turmeric and cayenne pepper
• Salt to taste

Instructions

1. Add tofu cubes, onion, garlic, ginger, crushed tomatoes, coconut milk, garam masala, cumin, paprika, turmeric, cayenne, and salt directly to the Crockpot. Stir to coat everything evenly.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours. Stir gently before serving. Serve warm with basmati rice, naan, and a sprinkle of fresh cilantro and lime juice.

Slow Cooker Cottage Cheese Cauliflower Curry

This Indian casserole-style dish turns humble ingredients into something extraordinary. Cauliflower and cottage cheese simmer in a fragrant blend of curry spices and tomato. The result? A comforting vegetarian slow cooker Indian recipe that’s creamy, flavorful, and hearty enough to stand on its own. A true crowd-pleaser that doubles beautifully for leftovers.

Ingredients

• For the crockpot
  • 1 head of cauliflower, cut into medium florets
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1½ teaspoons garam masala
  • ½ teaspoon chili powder (or more to taste)
  • Salt to taste
  • 1 (14.5-ounce) can crushed tomatoes
  • ½ cup water
• For blending
  • ¾ cup cottage cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil or ghee

Instructions

1. Add cauliflower, onion, garlic, ginger, spices, crushed tomatoes, and water to your crockpot. Stir to coat evenly. Cover and cook on Low for 5 to 6 hours or High for 3 to 4 hours, until cauliflower is tender.
2. In a blender, combine cottage cheese, lemon juice, and olive oil. Blend until completely smooth. Stir the blended cottage cheese mixture into the crockpot during the last 15 minutes of cooking. Taste and adjust salt if needed.
3. Serve hot, garnished with chopped cilantro, a swirl of coconut milk or cream, and lemon wedges on the side.

Dump and Go Curried Chickpea Stew

Full of warming spices and satisfying texture, this curried chickpea stew is the ultimate slow cooker comfort food. Chickpeas, tomatoes, and coconut milk simmer together with curry powder until thick and deeply flavorful. It’s one of those easy Indian crockpot meals that work as both a main dish and a make-ahead lunch, cozy, filling, and full of flavor.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 2 cups baby spinach (or chopped kale)
• 1 can (14 oz) coconut milk
• 1½ cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon each of ground cumin, garlic powder, and ground ginger
• Salt and pepper to taste
• Juice of ½ lime

Instructions

1. Add chickpeas, sweet potatoes, bell pepper, carrot, spinach, coconut milk, broth, curry powder, cumin, garlic powder, ginger, salt, and pepper to a crockpot. Stir gently to combine.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the sweet potatoes are tender. Stir in lime juice before serving. Serve hot with steamed rice and naan on the side.