Creamy Cashew Spinach Saag Chicken Thighs: Crockpot Dump Dinner Step-by-step instructions

Before you start

Before starting, make sure the chicken thighs are thawed if frozen. Grate the ginger and mince the garlic so they're ready to go.

If making homemade cashew cream, prepare it ahead of time and store in the fridge. Measure out the spinach and have the cumin and butter ready. The slow cooker insert should be clean and dry.

Instructions

Layer and Pour

1. 1Layer the Chicken and Greens
   Place the chicken thighs in the bottom of a 7-quart slow cooker in a single layer. Scatter the baby spinach over the top, followed by the grated ginger, minced garlic, and toasted cumin seeds.
   Look for The slow cooker will be full but the spinach will wilt down during cooking.
   Tip No need to stir; layering keeps the chicken from drying out.
2. 2Add the Cream and Butter
   Pour the roasted cashew cream evenly over the spinach and chicken. Dot the top with the butter pats.
   Look for The cream should cover most of the ingredients; it will thin as the spinach releases moisture.
   Tip If using homemade cashew cream, make sure it's pourable and not too thick.

The slow cooker is filled with layers of chicken, spinach, and aromatics, topped with cashew cream and butter. The cream should cover most of the ingredients, and the butter pats will melt during cooking. Everything looks vibrant and fresh.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and registers 165°F (74°C) in the thickest part.
   Look for The sauce will be bubbling gently around the edges and the chicken will be cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature with an instant-read thermometer to ensure safety.

After a few hours, the kitchen smells of warm cumin and ginger. The sauce is bubbling gently, and the chicken is cooked through.

The spinach has wilted into the sauce, turning it a deep green. The chicken is tender enough to pull apart with a fork.

Stir and Serve

4. 4Stir and Serve
   Once the chicken is cooked, gently stir the sauce to combine the wilted spinach into the creamy curry. Serve hot over steamed basmati rice with warm naan on the side.
   Look for The sauce should be thick enough to coat a spoon, and the spinach will be fully wilted.
   Tip Taste and adjust seasoning with salt if needed.

Once stirred, the sauce is glossy and thick, coating the chicken pieces. The curry is steaming hot and ready to serve over rice. The texture is velvety, with no lumps of spinach remaining.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry even in a slow cooker. Stick to the recommended times and check the temperature early.

Another is using raw cashews without soaking them; they won't blend into a smooth cream. Also, don't skip the butter—it adds richness and helps the sauce emulsify.

How to tell it’s done

The dish is done when the chicken thighs are fork-tender and have reached an internal temperature of 165°F (74°C) in the thickest part.

The sauce should be thick and creamy, with the spinach fully wilted and incorporated. If the sauce seems thin, cook uncovered on HIGH for 15-20 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part