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    Home » Recipes » Slow Cooker Mains

    Published on Jun 18, 2016. Modified on Jan 5, 2025 by bakingqueen74. This post may contain affiliate links. 64 Comments

    Slow Cooker Chicken Saag Curry

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    Jump to Recipe

    My slow cooker chicken saag curry is an easy to make, fairly mild curry with spinach that goes down well with my whole family and is an easy way to pack in the vegetables! Full of goodness, it fills the house with delicious aromas as it cooks.

    Slow Cooker Chicken Saag Curry
    Jump to:
    • Spinach in curries
    • Ingredients
    • Method
    • Recipe tips
    • Healthy chicken & spinach curry
    • Storage
    • Freezing
    • FAQ
    • Related
    • Recipe
    • Reviews

    Spinach in curries

    We love spinach and I was looking for a curry without coconut milk so it would be quite light and low in calories.

    Slow cooker chicken and spinach curry – saag curry – seemed to tick all the boxes.

    Spinach (saag) is a great ingredient to include in a curry. This is a delicious, fairly mild curry (as I made it) which is suitable for all the family.

    Making it in the slow cooker lets the flavours develop and mix together during the long cooking time, which is ideal for a curry.

    The spinach cooks down in this recipe as you can see from the photos. When you first add them in the spinach leaves nearly fill the crockpot!

    Then after cooking the spinach has wilted down and cooked down in the sauce so it almost disappears.

    Slow Cooker Chicken Saag Curry

    I adapted this recipe from one I found on the Mamta’s Kitchen site here.

    Ingredients

    Here are the ingredients you will need for this recipe. Grab the quantities from the recipe card at the end of the page!

    • olive oil
    • onion
    • garlic – either garlic paste in a tube or fresh work well.
    • ginger – either “lazy” jarred ginger or ginger paste, or fresh.
    • chilli powder – I tend to use hot, you may want to use mild chilli powder if feeding small children or those who prefer a mild curry.
    • ground coriander, turmeric, garam masala – the main spices you will use in this curry, alongside the chilli powder.
    • salt – salt is quite an important ingredient in curries to balance the spices.
    • passata – this is sieved tomatoes, and it comes in a glass jar or carton here in the UK. It has a smooth texture. You can easily switch it for tinned chopped tomatoes.
    • chicken – either chicken breast or boneless chicken thighs work well. Thighs hold up better to long slow cooking (breasts can go dry and stringy if cooked too long).
    • spinach – I use fresh normally but frozen also works. If using frozen you may wish to add less passata to reduce the liquid.

    Method

    1. In a pan, heat the oil and brown the onion, garlic and ginger gently for a couple of minutes.
    2. When browned, add the spices except the garam masala and stir fry for a couple of minutes.
    3. Add the passata.
    4. Bring to the boil then reduce to a simmer. Add the garam masala.
    5. Add the spinach and let it wilt. Stir to mix it in once wilted and soft.
    6. Pour the sauce mixture into your slow cooker.
    7. Add the chopped chicken and combine with the sauce.
    8. Cook on low for 6-7 hours (or on high for 3-4).
    9. Half an hour before the end, taste and add more garam masala if needed.
    10. If you like, pull the chicken apart (using two forks) and stir into the sauce. This helps make the chicken go a bit further.
    11. Serve with rice, poppadoms or naan bread and raita.

    Alternative method if you are short on time (no pre-cooking):

    1. Add the onion, garlic, ginger and all the spices in the slow cooker pot.
    2. Add the passata and mix to combine.
    3. Add the chicken and mix it into the sauce.
    4. Place the spinach on top.
    5. Then follow from point 8 above.

    Recipe tips

    I also regularly make this recipe with diced chicken thigh instead of chicken breasts, and usually make it without browning the onions off first, and it works just as well if you throw the ingredients straight into the pot.

    This makes it perfect for when you are short on time!

    Chicken breasts can go a little dry if you cook them for too long in the slow cooker. You should aim to cook chicken breast for only 5-6 hours on low (or 3-4 on high).

    If you need to leave the dish cooking longer than that while you are out at work, chicken thigh meat might well be a better choice.

    Being dark meat, it is more juicy and has more fat, so with longer cooking it will not dry out in the same way.

    Slow Cooker Chicken Saag Curry

    Healthy chicken & spinach curry

    This saag curry recipe is great too if you are eating healthily as it is based on simple healthy ingredients. Simple to make and low in fat and great for a high protein low carb option and eating clean!

    Serve with cauliflower rice for a low carb option.

    Also suitable for meal prep for the week ahead.

    I just love the colour when it is served, a plate full of colour is always the best. The spinach disintegrates and the tomato-based sauce has a lovely rich colour.

    Storage

    Leftover curry should be cooled quickly then stored in a sealed dish in the fridge. It will keep for up to 3 days.

    Slow Cooker Chicken Saag Curry

    Freezing

    Freeze this dish for up to a month in a lidded container.

    FAQ

    Can you put raw chicken in a slow cooker?

    Yes, you do not need to brown your chicken first before adding to your dish, it will cook in the slow cooker.

    How long does it take to cook diced chicken in a slow cooker?

    It takes 5-6 hours on low or 3-4 on high to cook diced chicken breast in the slow cooker. Try not to cook for longer or it may go dry.

    Can I add coconut milk to this recipe?

    Saag curry is traditionally a tomato based recipe. If you want to change to using coconut milk when making this recipe in the slow cooker, I would leave out the passata (sieved tomatoes) and add the coconut milk instead.
    This is because if you use both it would become too thin and watery. Remember the liquid does not evaporate off during cooking as it does when cooking in a pan.
    Note I have only made the recipe as stated below so cannot comment on the result if swapping to coconut milk in this way.

    Related

    More slow cooker curries to try!

    • White dish with Chinese chicken curry with baby corn and red pepper.
      Slow Cooker Chinese Chicken Curry
    • Colourful turkey curry in a silver curry dish, view from above on white background.
      Slow Cooker Turkey Curry
    • Slow Cooker Beef Curry
    • Close up of lamb curry in serving dish, garnished with coriander.
      Slow Cooker Lamb Curry (Lamb Bhuna)
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Vegetable curry topped with sliced red chillis and coriander in a metal bowl.
      Slow Cooker Vegetable Curry
    • Close up of curry in a white bowl with paneer cheese cubes.
      Slow Cooker Chickpea Curry with Paneer
    • Curry with rice in a light blue bowl.
      Slow Cooker Chicken Pasanda Curry

    Recipe

    Chicken spinach curry in slow cooker pot.

    Slow Cooker Chicken Saag Curry

    A mild and tasty slow cooker curry your family will love
    4.79 from 46 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Slow Cooker
    Prep Time: 5 minutes minutes
    Cook Time: 7 hours hours
    Total Time: 7 hours hours 5 minutes minutes
    Servings: 4
    Calories: 175kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 tbsp oil
    • 1 onion chopped
    • 2 cloves garlic
    • 1 tbsp lazy ginger or 1 cm piece of real ginger grated
    • 0.5-1 tsp hot chilli powder
    • 2 tsp ground coriander
    • 1 tsp turmeric
    • grinding of salt or more to your taste
    • 1 tsp garam masala
    • 500 g passata
    • 4 chopped chicken breasts or a pack of diced chicken thigh
    • 200 g spinach chopped if you like (I leave mine whole)
    UK Measurements – US Measurements

    Equipment

    large oval slow cooker
    large oval slow cooker

    Instructions 

    • Brown onion, garlic and ginger in the oil.
      1 tbsp oil, 1 onion chopped, 2 cloves garlic, 1 tbsp lazy ginger
    • When browned, add the spices except the garam masala and stir fry for a couple of minutes.
      0.5-1 tsp hot chilli powder, 2 tsp ground coriander, 1 tsp turmeric, grinding of salt or more to your taste
    • Add the passata.
      500 g passata
    • Bring to the boil then reduce to a simmer. Add the garam masala.
      1 tsp garam masala
    • Add the spinach and let it wilt. Stir to mix it in once wilted.
      200 g spinach
    • Pour the mixture into your slow cooker.
    • Add the chopped chicken and combine with the sauce.
      4 chopped chicken breasts
    • Cook on low for 6-7 hours.
    • Half an hour before the end, taste and add more garam masala if needed.
    • If you like, pull the chicken apart and stir into the sauce. This helps make the chicken go a bit further I find.
    • Serve with rice, poppadoms or naan bread and raita.

    Notes

    Alternative method for when you are short on time:
    1. Add the onion, garlic, ginger and all the spices into the slow cooker pot.
    2. Add the passata and mix to combine.
    3. Add the chicken and mix it into the sauce.
    4. Place the spinach on top.
    5. Then follow from point 8 above.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

     

     

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    Reader Interactions

    Comments

    1. Trissy George says

      January 27, 2018 at 8:06 pm

      Done this tonight using chicken thighs and can honestly say it’s the best tasting curry not from a take away.

      Reply
      • bakingqueen74 says

        January 29, 2018 at 8:20 pm

        Brilliant Trissy I am so glad to hear thar

        Reply
    2. Donna Haywood says

      January 18, 2018 at 8:30 am

      I follow a low calorie diet as I like myself and my family to eat healthy meals. I made this yesterday 17 Jan 18 and it was absolutely delicious I would definitely recommend. I hope to follow more of this ladies recipes. Thank you hun so tasty would say make it as it is. I don’t like hot food so changed the hot chilli powder with mild chilli powder

      Reply
    3. Beth Marshall says

      December 14, 2017 at 12:57 pm

      This is currently simmering away in my slow cooker but I wanted to ask what temperature do you cook this at. I know it says slow cooker but my slow cooker has a range of temperatures. Thank you.

      Reply
      • bakingqueen74 says

        December 14, 2017 at 1:00 pm

        Hi there Beth, I cook this on the standard slow cooker low setting for around 6-8 hours usually. Not sure what kind of slow cooker you have if it has specific temperatures sorry, might be worth looking in the instructions that come with it for what setting to use to cook all day.

        Reply
    4. Faucet girl says

      December 05, 2017 at 4:54 am

      Its looks so delicious. Thanks for sharing this with us.

      Reply
    5. Louise morris says

      March 03, 2017 at 5:09 pm

      Hi. Did u stir the spinach in before cooking or just put it on the top?

      Reply
      • bakingqueen74 says

        March 03, 2017 at 5:48 pm

        Hi, I did what it says in the recipe and stirred it to mix in when wilted. Much easier then as it is soft.

        Reply
    6. Naomi says

      February 05, 2017 at 9:41 pm

      I’m trying the Atkin Diet this week is this meant to have a relative lot of calories in

      Reply
      • bakingqueen74 says

        February 05, 2017 at 9:47 pm

        You can use a tool like MyFitnessPal to calculate the calories to see if it meets your needs. I haven’t calculated this I’m afraid and it would depend on the weight etc of ingredients you use

        Reply
    7. Not A Frumpy Mum says

      January 16, 2017 at 10:48 am

      We made this for dinner last night, it was delicious. Thank you for sharing! xx

      Reply
      • bakingqueen74 says

        January 16, 2017 at 2:24 pm

        Brilliant, thanks so much for stopping by and letting me know!

        Reply
    8. Roshni says

      November 21, 2016 at 5:50 pm

      Could I use 200g of frozen chopped spinach instead of fresh?

      Reply
      • bakingqueen74 says

        November 21, 2016 at 6:04 pm

        You could though it may make it a bit runny

        Reply
    9. Lisa says

      October 04, 2016 at 5:21 pm

      My only complaint about this dish is we have no leftovers for Thursday night cos we’ve eaten the lot! Scrummy

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:00 pm

        Brilliant Lisa! Thanks for letting me know 🙂

        Reply
        • Natalie says

          November 29, 2017 at 4:18 pm

          Do i add water halfway after adding all ingrediants? Do i put the chicken in raw in sc

          Reply
          • bakingqueen74 says

            November 29, 2017 at 4:23 pm

            No water just as stated in the recipe, yes chicken goes in raw

            Reply
    10. Dannii @ Hungry Healthy Happy says

      June 21, 2016 at 2:03 pm

      We often use our slow cooker for making curries, for a quick and easy meal, but I need to try adding some spinach to them next time too.

      Reply
    11. Kavey says

      June 21, 2016 at 9:26 am

      That looks so delicious and how gorgeous must the house smell by the time it’s time to eat? I think lamb saag is one of my all time favourites though I wouldn’t say no to a big plate of this!

      Reply
    12. Sue says

      February 26, 2016 at 8:35 am

      Just about to prep this curry for slow cooker. Looking fwd to the curry smells whilst doing jobs. Will update on results later. Hoping it’s as good as the Pasanda

      Reply
      • bakingqueen74 says

        February 26, 2016 at 2:00 pm

        Great Sue, let me know how you get on

        Reply
    13. Matt Clifford says

      December 31, 2015 at 5:24 pm

      Thank you! It looks & smells lovely! Maybe need to thicken it up a little though?

      Reply
      • bakingqueen74 says

        December 31, 2015 at 8:20 pm

        You could try taking the lid off for the last hour or so she cooking on high? Happy new year

        Reply
    14. Matt Clifford says

      December 31, 2015 at 10:52 am

      If I cook this for 8 people with I have to double the ingredients? Stupid question u know?!

      Reply
      • bakingqueen74 says

        December 31, 2015 at 11:16 am

        Yes I would but be careful with the chilli powder if you don’t want it too hot!

        Reply
    15. Amy Compton says

      November 24, 2015 at 7:11 pm

      This curry is a must in my home, I found the recipe on Facebook a while ago and since then probably had at least 3-4 times a month. My husband loves it, it is delicious and so easy to do. Thank you Lucy I love your recipes xx

      Reply
      • bakingqueen74 says

        November 24, 2015 at 7:28 pm

        Great to hear, thanks Amy!

        Reply
    16. Laura says

      June 15, 2015 at 11:29 am

      This is currently in my slow cooker. Thanks il let you know. Looks delicious. How many does it serve?

      Reply
      • bakingqueen74 says

        June 15, 2015 at 11:37 am

        I use 1 chicken breast per person so this served 4 at our house, depends how much chicken you like to have really. Enjoy!

        Reply
        • Laura says

          June 15, 2015 at 11:40 am

          Lovely thank you. Smells divine already. 🙂

          Reply
    17. sars says

      April 27, 2015 at 7:29 pm

      on the ingredients it says 1 ginger is that whole ginger of 1 tsp/tbsp

      Reply
      • bakingqueen74 says

        April 27, 2015 at 7:32 pm

        Hey there, I just checked the post and it says 1 big spoon of grated ginger, so you could use 1 tsp or 1 tbsp or to your taste really. hope that helps.

        Reply
    18. Simon says

      January 06, 2015 at 8:52 pm

      Hi. This looks really good and I’m going to give it a go at the weekend! What size slow cooker did you use? Thanks

      Reply
      • bakingqueen74 says

        January 06, 2015 at 8:54 pm

        Hi Simon, great, it is really tasty. I used a 3.5 litre slow cooker for this one.

        Reply
        • Simon says

          January 09, 2015 at 5:03 pm

          Brilliant. Thanks for confirming!

          Reply
    19. Pixie says

      May 30, 2014 at 4:16 pm

      Lol at cheating, nothing wrong in that! And will definitely keep reading 🙂

      Reply
    20. Pixie says

      May 30, 2014 at 7:35 am

      Yummy looking curry! Next time I buy chicken that’s what I am making, loving the look of your rice, how was that done?

      Love cooking in my slow cooker great to find a blog like yours and a UK one bonus lol

      Reply
      • bakingqueen74 says

        May 30, 2014 at 7:52 am

        It was rather tasty! I think the rice was a cheating Uncle Ben’s pouch to be honest . Bit silly after making the curry from scratch really! Glad you like the blog, keep reading 🙂

        Reply
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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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