100% dude, it takes me like 20 to 30 minutes to prep the food, and then I just throw it into a slow cooker when I go to bed. By the time I wake up, the food is done cooking. You could easily do that like 2 or 3 days a week and have most of your meals covered.
And the food is pretty delicious. I'm going to push the Tikka Masala again, just because it's mostly just fat and protein, and you could easily dial back the fat with the type of yogurt or fluid you add to be the base for the sauce.
I also use it to make a pulled pork every now and then that is also incredibly flexible on macros.
When you compare it to grilling or cooking on a stove top, the effort is incredibly low IMO, and you can step away while it's cooking and not worry about it. Something cooking in your slow cooker for an extra hour or two because you forgot about it is not going to ruin your food.