Simple Slow Cooker Chicken Curry has just 2 ingredients but full of flavor.
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.
Slow Cooker Chicken Curry
Equipment
- 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
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.
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.
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!
Try this with chicken thighs! Stays really moist. Game changer! 🙂
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.
I agree with Sarah. All the “real” Indian cooks seem to use dark meat, saying it is tastier and moister.
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!
Sarah, how many people did your dish serve?
About 4 servings. I fixed the recipe card. Thank you.
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!!