Chicken and Spinach Curry Slow Cooker Recipe
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If you’re looking for a really moreish chicken curry with layers and layers of flavour, all cooked in your slow cooker then this Chicken and Spinach Curry slow cooker recipe is great! It’s definitely one of our favourite curry slow cooker recipes and we’ve found that Indian recipes work so well in the slow cooker too.
The flavours in Indian food are intensify so well during the cooking process. That said, this chicken spinach curry is a really lovely slow cooker mild chicken curry – it’s not too spicy making it a slow cooker indian recipe the whole family will love.
Slow cooker curry works really well, with the flavours maturing the longer you leave them to cook for. This makes the Slow Cooker Chicken and Spinach curry Indian recipe a really lovely meal for a busy weekday that you can put on in the morning knowing that it will be cooked in the evening exactly when you’re ready for dinner.
Are there bones in the Slow Cooker Chicken and Spinach Curry?
This absolutely delicious slow cooker chicken saag recipe uses chicken pieces with the bones in and you remove the bones during the cooking process. However, if you’d rather not risk leaving bones in the Indian chicken curry you can use ready boned chicken thighs instead.
Chicken on the bone is preferable in this slow cooker saag dish as it stays moist for longer than chicken breasts but skinless chicken thighs are quite hardy things and can cope with a lot of cooking. You really can use any chicken for this chicken spinach slow cooker curry and it will work out fine.
When do you add fresh spinach to the slow cooker?
In this recipe you add either fresh spinach, baby spinach or frozen spinach to the slow cooker or instant pot just thirty minutes from the end of the cooking time. Any earlier and the spinach will just disintegrate but any later it won’t have time to wilt down fully.
Can I freeze this Chicken and Spinach Slow Cooker Curry?
This super easy Slow Cooker Chicken Curry is a great option for cooking in bulk and freezing and the flavours mature even further. You then know you have a really wholesome meal in the freezer whenever you’re short of time.
This Crockpot curry chicken recipe is one that even the children love and the addition of spinach in it gives the children an extra portion of vegetables without them even really realising. It’s a really lovely meal that the whole family will enjoy and just so simple to cook too.
If your stock runs low at any point, top it up a little during cooking this slow cooker spinach chicken curry. Make sure you add only a little extra at a time or the saag curry will end up too wet. Serve straight from your Crock Pot whenever you’re ready along with basmati rice, naan and maybe an onion salad too.
Why not also try our Slow Cooked Lamb Hotpot, Slow Cooker Moussaka or our Slow Cooker Lamb Rogan Josh. You can see all our recipes to date here.
So without further ado, here’s our healthy Indian chicken saag slow cooker recipe – Happy Cooking!
Ingredients
- 75 g lentils
- 2 tbsp mild curry powder
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 350 ml chicken stock
- 8 skinned chicken pieces – buy ones with skin on and then skin them – cheaper!
- 225 g fresh spinach or a few ‘balls’ of frozen spinach.
Instructions
- Rinse the lentils and put in the slow cooker with the spices and stock. Cover and cook on high for 2 hours.
- Add the chicken, pressing it down in a single layer and cook on high for 3 hours.
- Add the spinach and cook for a further 30mins.
- Remove the bones from each piece of chicken and then stir.
- Serve with rice – or cauliflower rice if you prefer!
If you’d like to print or pin the Slow Cooker Chicken and Spinach Curry Recipe for later you can do so below. Enjoy!
Slow Cooker Chicken and Spinach Curry Recipe
Ingredients
- 75 g lentils
- 2 tbsp mild curry powder
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 350 ml chicken stock
- 8 skinned chicken pieces – buy ones with skin on and then skin them – cheaper!
- 225 g fresh spinach or a few ‘balls’ of frozen spinach.
Instructions
- Rinse the lentils and put in the slow cooker with the spices and stock. Cover and cook on high for 2 hours.
- Add the chicken, pressing it down in a single layer and cook on high for 3 hours.
- Add the spinach and cook for a further 30mins.
- Remove the bones from each piece of chicken and then stir.
- Serve with rice.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
