Creamy Cashew Spinach Saag Chicken Thighs: Crockpot Dump Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, toast the cumin seeds in a dry skillet over medium heat for a minute until fragrant before adding them to the slow cooker.

This brings out their nutty, earthy aroma. If using ground cumin, add it with the other spices and stir well.

To make cashew cream at home, soak 1 cup of raw cashews in boiling water for 15 minutes, then drain and blend with 1 cup of fresh water until completely smooth.

The cream should be pourable but not watery. Store any extra in the fridge for up to 5 days.

Variations

• Spicy Saag: Add 1-2 finely chopped green chilies or a teaspoon of red chili flakes with the garlic for heat. You can also stir in a spoonful of garam masala at the end for extra warmth.
• Coconut Curry: Replace the cashew cream with coconut cream and use coconut oil instead of butter for a dairy-free, tropical twist. Add a squeeze of lime before serving.
• Vegetable Saag: Swap the chicken for 4 cups of mixed vegetables like cauliflower, potatoes, and peas. Cook on LOW for 3-4 hours until vegetables are tender.
• Creamy Tomato Saag: Stir in 1 cup of crushed tomatoes with the cashew cream for a tangy, tomato-based sauce. Reduce the spinach to 4 cups and add a teaspoon of paprika.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little water or broth to loosen the sauce if necessary.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

You can assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the saag chicken over steamed basmati rice or with warm naan for soaking up the sauce.

A side of cucumber raita or a simple green salad would balance the richness. Garnish with fresh cilantro if desired, though the video doesn't show it.

For a lighter meal, serve the curry in lettuce cups or over cauliflower rice. The creamy sauce pairs well with roasted vegetables or a simple grain like quinoa. Leftovers also make a great filling for wraps or stuffed into pita bread.

Frequently asked questions

Recipe card

Creamy Cashew Spinach Saag Chicken Thighs: Crockpot Dump Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 6 cups fresh baby spinach
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1 tbsp toasted cumin seeds
• 1 1/2 cups roasted cashew cream
• 4 tbsp unsalted butter, cut into pats

Instructions

1. 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.
2. Pour the roasted cashew cream evenly over the spinach and chicken. Dot the top with the butter pats.
3. 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.
4. 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.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.