Slow Cooker Chicken Curry (2-Ingredients)
13 CommentsMay 18, 2025
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This slow cooker chicken curry couldn’t be easier—just add a jar of curry sauce, cubed chicken breasts, salt, and pepper to your crockpot. Let it simmer all day, and come home to a flavorful, ready-to-serve dinner.
There may not be a better tasting 2-ingredient crockpot meal than this. Slow cooker chicken curry is rich, flavorful, and surprisingly simple—just add chicken and your favorite jarred curry sauce. It’s perfect for days when you want a homemade meal without the hassle, and the results taste like you spent hours in the kitchen.
Key Ingredients
Just two ingredients plus salt and pepper!
Curry Sauce: I highly recommend Patak’s Simmer Sauce—it’s flavorful and easy to work with. I usually go with the Mild Curry variety, but their Tikka Masala, Butter Chicken, or any of their other sauces will work just as well, depending on your taste.
Chicken: I use boneless, skinless chicken breasts cut into 1-inch cubes. Cubing the chicken helps it cook evenly and gives it that tender, restaurant-style texture. A simple seasoning of salt and pepper is all you need to bring it all together.
How to Make Slow Cooker Chicken Curry
Not only does this recipe have 2 ingredients, it only has 2 steps!
Step One: Add cubed chicken, salt, pepper, and your favorite Patak’s simmer sauce straight into the slow cooker. Give it a quick stir to coat everything evenly.
Step Two: Cover and cook on LOW for 5-6 hours. When it’s done, serve over rice, top with fresh cilantro, and add steamed veggies on the side if you’d like. Dinner = done!
Make It Your Way
Here are ways to change it up!
- Use whole chicken breasts (or chicken thighs). Shred just before serving.
- Any brand of curry sauce that you enjoy will work well.
- Toss in bell peppers, peas, or cauliflower during the last 30 minutes of cooking for a built-in veggie side. If you want to add potatoes, add those at the beginning of the cooking time.
- Double the batch and freeze leftovers in portions for easy weeknight dinners later.
Slow Cooker Chicken Curry (2 Ingredients)
Equipment
Ingredients
- 1 lb. Boneless Skinless Chicken Breasts, cut into 1 inch cubes
- 1 tsp. salt
- 15 oz. jar Patak’s Simmer Sauce, any kind that sounds good, I used Mild Curry
- 1/4 tsp. pepper
For Serving:
- Cooked Rice for serving
- Steamed Veggies for serving
- Cilantro for serving
Instructions
- Add cubed chicken breasts to the slow cooker and season with salt and pepper. Pour in a jar of Patak’s curry simmer sauce—any variety you love—then stir well to coat the chicken evenly.
- Cover and cook on LOW for 5-6 hours. When it’s done, give it another quick stir and serve over rice with a sprinkle of cilantro. For a full meal, add steamed veggies on the side.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More dump and go chicken recipes:
Slow Cooker Chicken Paprika and Black Pepper Chicken are bold, flavorful dishes with just the right amount of spice—perfect served over rice or noodles.
Crack Chicken and Fiesta Chicken are creamy, cheesy, and packed with flavor, making them easy go-to meals for busy weeknights.
For something with global flair, try Slow Cooker Thai Peanut Chicken or Butter Chicken—both rich, saucy, and full of comforting spices.
Apricot Chicken adds a sweet and tangy twist to your dinner lineup, made with simple ingredients and lots of flavor.
Can you add whole chicken breast instead of diced and then just shred once cooked??
Yes, that works well too!
Can you put jar of curry sauce in with the raw chicken breast in slow cooker or do I need to put water in
Just the chicken and the curry sauce will work fine. Do not add water.
Has anyone had success doing this with frozen cubed chicken?
Hi Rachael, I usually don’t reccomend frozen meat. Though I think since it would thaw very quickly since it is cubed it should do just fine.
I think I would dice potatoes, slice green bell pepper and put it in the sauce with the chicken! Add some broccoli the last thirty minutes then you don’t even have to steam the veggies!!
Sarah, how many people did your dish serve?
About 4 servings. I fixed the recipe card. Thank you.
I agree with Sarah. All the “real” Indian cooks seem to use dark meat, saying it is tastier and moister.
That is one easy recipe that even the most novice cook could make, i like the way you think and will be getting out my slow cooker as soon as possible.