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A chicken saag curry cooked in the slow cooker served with cardamom and star anise flavoured rice decorated with coriander in an indian takeaway style metal bowl on a yellow backdrop

Slow cooker chicken saag curry

A slow cooker spinach curry with chicken breast and healthy goodness from spinach

Course Main Course
Cuisine British
Keyword chicken, curry, slow cooker, spinach
Prep Time 5 minutes
Cook Time 6 hours
Servings 3 servings
Calories 217 kcal
Author Katykicker


  • Spray oil
  • 1 large onion sliced
  • 400g tin of chopped tomatoes
  • 2 chicken breasts or 4 thighs
  • 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


  1. Add ALL of the ingredients, apart from the spinach.
  2. Mix together well.
  3. Spray around the edge of the slow cooker pot just above the ingredients with a little spray oil.
  4. Add the spinach to the top of the pot.
  5. Place the lid on and leave it to cook.
  6. Cook on high for 4-5 hours or low for 7-8 hours.
  7. Personally I use chicken breast for this in the past but have switched to chicken thigh, as I find they have more flavour and bring some extra succulence to this dish.
  8. I started using frozen chopped/diced onions for this recipe also when I had a glut to freeze. They work just as well as you can't really tell the difference.
  9. If you want to thicken the sauce before stirring then mix 1 tablespoon of cornflour to 3 tablespoons of cold water to make a slurry and add this to the slow cooker pot 30 minutes before you serve.
  10. This mix will help to make the sauce thicker. If you're happy with a slightly runnier consistency then be sure to skip this step and save yourself some hassle!