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.
Phil @ slow cookers says
December 31, 2013 at 3:27 amThat 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.
Brian Gale says
April 27, 2016 at 8:38 amWith 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!
Sarah Olson says
April 27, 2016 at 8:46 amTry this with chicken thighs! Stays really moist. Game changer! 🙂
Brian Gale says
August 22, 2016 at 3:07 pmThanks 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.
Martin says
August 22, 2016 at 2:23 pmI agree with Sarah. All the “real” Indian cooks seem to use dark meat, saying it is tastier and moister.
Elyce says
May 7, 2019 at 11:27 amIf 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!
Jane says
May 31, 2019 at 5:52 amSarah, how many people did your dish serve?
Sarah Olson says
May 31, 2019 at 6:43 pmAbout 4 servings. I fixed the recipe card. Thank you.