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We’ve had this slow cooker chicken saag curry a few times recently and now I’ve perfected our ideal recipe. Making a chicken saag slow cooker dinner is SUPER simple and you can have it all ready to go in just a few minutes!
I’m a real lover of the slow cooker. I love nothing more than getting dinner ready in the slow cooker pot, before bed, and knowing that in the morning I just pop it on and leave it for 4-8 hours to cook.
It is great knowing that dinner is already prepared and this frees me up for work, chores or just spending more time with my family.
If you’re looking for some inspiration for other slow cooker recipes then be sure to check out my Easy slow cooker recipes (UK recipes).
I decided to cook a slow cooker chicken saag curry recently after picking a huge crop of spinach that we grew down our allotment. I was really proud of the spinach and wanted to use it up before it went to waste in the bottom of the fridge.
Sometimes I’m great at growing fruit & vegetables but not so great at remembering to use up the produce that we harvest and bring home!
Ingredients for slow cooker chicken saag curry
One large sliced onion
One tin of chopped tomatoes
Two Chicken breasts
Spinach – I had around 500g. This was a LOT, however we love spinach! If you are less keen that you may want to tone this down a little.
(AD) Herbs and spices: Two cloves of garlic, half a thumb size pieced of ginger, 1 tablespoon of mild chilli powder, 1 tablespoon of mild curry powder, 2 tablespoons of fresh coriander (which I grew!), 1 tablespoon of turmeric and 1 tablespoon of garam masala.
Method for slow cooker chicken saag curry
This one really couldn’t be any easier! Spray oil around the slow cooker pot, throw ALL of your ingredients, minus the spinach, in the pot. Then place the spinach in the top of the pot, put the lid on and let it cook.
It will take around 4-5 hours on high or 6-8 hours on low. Personally I use chopped chicken breast, for convenience.
Also I have been using frozen chopped onion recently after we grew a huge crop. I don’t normally use oil in the slow cooker. As it takes a while for the spinach to wilt the oil prevents it sticking.
As you can see there is quite a lot of sauce to this curry. If you are not a fan of so much sauce you can add 1 tablespoon of cornflour. Mix this in 3 tablespoons of cold water.
Then add it to the slow cooker 30 minutes before serving. We love the sauce personally. When I cooked this again this week instead of using rice we actually had it with delicious airfryer roast potatoes.
These were perfect for soaking up the lovely flavours of the sauce from this chicken saag slow cooker recipe.
Why not try one of my other slow cooker recipes?
Why not try one of these fantastic slow cooker accessories:
How to make my slow cooker spinach curry
Slow cooker chicken saag curry
A slow cooker spinach curry with chicken breast and healthy goodness from spinach
- Spray oil
- 1 large onion sliced
- 400g tin of chopped tomatoes
- 2 chicken breasts
- 500g spinach
- 2 cloves of garlic
- piece of ginger thumb sized
- 1 tbsp chilli powder mild
- 1 tbsp curry powder mild
- 2 tbsp coriander fresh
- 1 tbsp tumeric
- 1 tbsp garam masala
Spray oil in the slow cooker pot
Add all of your ingredients into the slow cooker pot, apart from the spinach
Place the spinach on the top
Put the lid on
Cook for 4-5 hours on high, or 6-8 hours on low
Why not try some of my favourite slow cooker cookbooks?
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