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
Cook Time: 4.5 hours
Prep Time: 10 Minutes
1 lb. chicken thighs, cut into one inch pieces
2-3 tablespoons of ghee or butter
6 cloves of garlic, minced
1 medium - large yellow onion, chopped
1 bag (or 2-3 large handfuls) of fresh baby spinach, rinsed
1 tablespoon of minced or ground ginger
1 14.5-15 oz can of diced tomatoes (I prefer Muir Glen organic, fire roasted with chilies)
2 tablespoons of plain yogurt or sour cream
1 tablespoon of McCormick's Garam Masala Blend
1 tablespoon of McCormick's Smoked Paprika
1 tablespoon of McCormick's Organic Ground Cumin
1 tablespoon of McCormick's Organic Ground Coriander
1 tablespoon of McCormick's Ground Cayenne Red Pepper
1 tablespoon of McCormick's Organic Red Curry Powder
2-3 fresh green chilies, for spice/heat
Salt & pepper to taste
1 handful of fresh parsley or cilantro for garnish, to taste
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