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Home » Chicken » Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

by Sarah Olson on December 30, 2013 | Updated March 31, 2021 11 Comments

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Chicken curry on plate with rice and zucchini

Simple Slow Cooker Chicken Curry has just 2 ingredients but full of flavor.

Chicken is the most popular category on my blog, easy recipes are a hit like this one or Crack Chicken, Doritos Chicken Casserole or Sour Cream Salsa Chicken make getting dinner on a table a breeze.

Chicken curry on a plate with rice, zucchini, and cilantro

I’ve wanted to make a Slow Cooker Chicken Curry for months now. If you know me I love easy recipes. So I made a super easy Chicken Curry, just a jar of curry sauce, and a pound of cubed up raw chicken, on low for 8 hours. How easy is that?

The Brand of Curry sauce I used was “Patak’s”,  I used the Mild Curry, but they have so many to choose from, Mango Curry, Tikka Marsala, Butter Chicken Curry, Hot and Spicy, I can’t wait to try the others!

The sauce was amazing! After the sauce cooked all day with the chicken, the sauce was still thick and creamy. I served the Slow Cooker Chicken Curry over rice, with veggies on the side. I thought about adding veggies to the slow cooker, but I didn’t want my chicken curry to turn into a soup, or the veggies to turn mushy, so I just steamed some squash on the side.

My other easy dump and go chicken recipes:

  • Slow Cooker Sesame Garlic Chicken
  • Slow Cooker Barbecue Chicken Quesadillas
  • Slow Cooker Chicken Paprika
  • Slow Cooker Apricot Chicken
  • Slow Cooker Black Pepper Chicken

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Chicken curry on plate with rice and zucchini

Slow Cooker Chicken Curry

5 from 8 votes
A very easy 2 ingredient recipe for chicken curry! Just add a pot of rice to serve.
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Chicken Curry
Prep Time: 3 minutes
Cook Time: 8 hours
Servings: 4
Calories: 252kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 3 quart or larger

Ingredients:

  • 1 lb. Boneless Skinless Chicken Breasts cut into 1 inch cubes
  • 15 oz. jar Patak’s Simmer Sauce any kind that sounds good, I used Mild Curry

For Serving:

  • Cooked Rice for serving
  • Steamed Veggies for serving
  • Cilantro for serving
US Customary – Metric

Instructions:

  • Add Chicken and Sauce to your Slow Cooker.
  • Cook on LOW for 8 hours.
  • Serve over rice, top with cilantro. Serve with steamed veggies on the side.

Recipe Notes:

Nutritional values are only for chicken and sauce, no sides.

Nutrition:

Calories: 252kcal | Carbohydrates: 9g | Protein: 26g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 133mg | Potassium: 420mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16778IU | Vitamin C: 10mg | Calcium: 155mg | Iron: 3mg
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    Filed Under: Chicken, Dinner Tagged With: Chicken, cilantro, Crock pot, curry, rice, slow cooker

    Comments

    1. Rachael Port says

      August 10, 2020 at 2:25 pm

      Has anyone had success doing this with frozen cubed chicken?

      Reply
      • Sarah Olson says

        August 10, 2020 at 10:06 pm

        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.

        Reply
    2. Shawna says

      August 21, 2019 at 8:43 am

      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!!

      Reply
    3. Jane says

      May 31, 2019 at 5:52 am

      Sarah, how many people did your dish serve?

      Reply
      • Sarah Olson says

        May 31, 2019 at 6:43 pm

        About 4 servings. I fixed the recipe card. Thank you.

        Reply
    4. Elyce says

      May 7, 2019 at 11:27 am

      If you cook b/s breasts for 8 hours, you’ll have balsa wood chicken! 5-5 1/2 hours on low should do it. I’ll be using 8-10 boneless/skinless chicken thighs because they do wonderfulmy in a crockpit for a long, slow cook. I’m also adding a bit extra of any spices or seasonings listed in the simmer sauce ingredients, like curry powder, garlic, etc., & maybe a medium sliced white onion. At the last 10 minutes of cooking time (I always crockpot my b/s thighs at 7-7 1/2 hours on low), I’ll add 8 oz. or so of frozen peas. I’m also oven-roasting a large head of cauliflower with Indian spices & serving some oven-warmed frozen naan & Indian vegetables/lentils (frozen veg) & sag paneer (also from frozen). This is a delicious & easy least meal!

      Reply
    5. Martin says

      August 22, 2016 at 2:23 pm

      I agree with Sarah. All the “real” Indian cooks seem to use dark meat, saying it is tastier and moister.

      Reply
    6. Brian Gale says

      April 27, 2016 at 8:38 am

      With my slow cooker, 8 hours was too long. It was 4 hours on low, 4 hours on warm. 8 hours made the chicken too dry to eat. 6 hours low, 2 hours warm it was edible but still too dry. But the butter chicken done this way is really good.
      Slow cooker + almost any meat + almost any sauce = supper!

      Reply
      • Sarah Olson says

        April 27, 2016 at 8:46 am

        Try this with chicken thighs! Stays really moist. Game changer! 🙂

        Reply
        • Brian Gale says

          August 22, 2016 at 3:07 pm

          Thanks for the tip. I’ll give that a shot next time I do slow cooker chicken recipes. The most recent time I tried this was 2 hours slow cooker on low, 6 on warm and it was OK but a touch dry. Did it in a wok and 30 minutes I had supper. Will try thigh next time I do this though.

          Reply
    7. Phil @ slow cookers says

      December 31, 2013 at 3:27 am

      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.

      Reply

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