Slow Cooker Chicken Saag

Slow Cooker Chicken Saag

My family and I recently found the best little Indian restaurant around the corner from our home. Indian cuisine has been underappreciated in my life, but no more!

I had the Lamb Saag there and instantly fell in love with it's rich, luxurious taste. How could something so wonderful also be really good for you?!

When I got home, I knew what my mission was. To try and recreate it!

I needed to use up the chicken thighs I had at home (I rarely buy chicken breasts anymore...I'm a thigh girl, through and through!), so I used that in lieu of the lamb. And while it's definitely not as good as our local place, it still turned out superb! The family loves it, and it will now become a staple on our dinner menu.

You should note that cooking times will vary per Crock Pot. My low is usually pretty hot, so I keep it there as to not overcook the meal. I love this recipe in that you can sub out plenty of ingredients and truly make it your own. I'd love to hear any comments or suggestions that you may have!

Slow Cooker Chicken Saag

4 Servings

Cook Time: 4.5 hours

Prep Time: 10 Minutes


If you are a slow cooking savage, have you been introduced to slow cooker liners yet? They are a GAMECHANGER, I can't live without them. They make cleaning up a breeze! I prefer Reynold's Slow Cooker Liners (affiliate link) as they as tried and true.


  • Place ghee or butter, tomatoes, spinach, chillies (if used), chopped onion and all spices besides garam masala into slow cooker.

  • Cook on low for about two hours, once flavors have combined

  • Using immersion blender (or put mixture into regular blender or food processor), blend the cooked ingredients into a puree

  • If using regular blender or processor, place mixture back into slow cooker

  • Add salt or pepper to taste

  • Add in cubed chicken and allow to simmer for two more hours on low, or until chicken is thoroughly cooked (165 degrees faranheit); 

  • In the last hour of cooking time, stir in the garam masala

  • Once cooking is complete, stir in yogurt or sour cream

  • Serve over rice or with naan and garnish with the parsley or cilantro, as desired