Slow Cooker Garlic Butter Spinach Saag Chicken Thighs Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. Measure out all the ingredients: six chicken thighs, four cups of baby spinach, one tablespoon of grated ginger, four minced garlic cloves, one tablespoon of toasted cumin seeds, one cup of Greek yogurt, and four tablespoons of garlic herb butter.

If your garlic herb butter is very cold, let it sit at room temperature for a few minutes so it's easier to cut into medallions. Have your serving dishes and rice or naan ready so you can serve immediately after cooking.

Instructions

Layer and Top

1. 1Layer the Chicken and Greens
   Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Pile the baby spinach, grated ginger, minced garlic, and toasted cumin seeds over the chicken. Spread the ingredients evenly so the chicken is fully covered.
   Look for The slow cooker should be filled about halfway with chicken and greens.
   Tip No need to stir at this stage; the slow cooker will do the mixing as it simmers.
2. 2Add the Yogurt and Garlic Herb Butter
   Dollop the Greek yogurt over the top of the spinach mixture. Place the medallions of garlic herb butter evenly across the surface. Do not stir; leave the ingredients layered as they are.
   Look for The yogurt and butter should be visible on top of the greens.
   Tip Cutting the butter into medallions helps it melt evenly during cooking.

At this stage, the slow cooker contains raw chicken, fresh spinach, ginger, garlic, cumin, yogurt, and butter. The greens are piled high but will shrink dramatically during cooking.

The yogurt and butter are dolloped on top, ready to melt into the sauce. Everything looks fresh and vibrant, with the garlic herb butter adding a golden note. There's no need to stir—just make sure the chicken is in a single layer for even cooking.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges, and the spinach will have wilted into a creamy green sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking; every peek adds 20 minutes to the cook time.
4. 4Shred or Keep Whole
   Once cooked, remove the chicken thighs to a cutting board. If desired, shred the chicken with two forks, or leave the thighs whole. Stir the sauce in the slow cooker to combine the spinach and yogurt into a smooth saag.
   Look for The sauce should be thick and creamy, with the spinach fully wilted.
   Tip For a smoother sauce, use an immersion blender directly in the slow cooker before adding the chicken back.

After several hours, the slow cooker is bubbling gently around the edges. The spinach has wilted into a deep green sauce, and the chicken is tender and cooked through. The aroma of garlic and cumin fills the kitchen.

The yogurt and butter have melded into a creamy, golden-green gravy. The chicken should register 165°F (74°C) on an instant-read thermometer. The sauce may look separated at first, but a gentle stir will bring it together.

Finish and Serve

5. 5Finish and Serve
   Return the chicken to the slow cooker and stir gently to coat with the saag. Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed basmati rice with warm naan on the side.
   Look for The dish should look rich and creamy, with the chicken glistening in the green sauce.
   Tip Garnish with a dollop of yogurt and a sprinkle of cumin seeds for extra flavor.

The chicken is shredded or left whole, coated in the silky saag sauce. The dish is rich, creamy, and steaming hot. Serve it over fluffy basmati rice with warm naan on the side. The sauce should be thick enough to coat the back of a spoon. Every bite is packed with garlicky, buttery, spiced flavor. This is the moment to enjoy the fruits of your hands-off cooking.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Every time you open the slow cooker, heat escapes and adds to the cooking time. Another pitfall is using low-fat or non-fat yogurt, which can separate and look curdled.

Stick with full-fat Greek yogurt for the best texture. Also, don't stir the ingredients at the beginning—layering them allows the flavors to develop properly. Finally, if you're using frozen spinach, make sure to squeeze out as much water as possible to avoid a watery sauce.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. The sauce should be thick and creamy, with the spinach fully wilted and blended into the yogurt. If the sauce seems too thin, you can remove the chicken and simmer the sauce on the stovetop for a few minutes to thicken it. The dish should smell aromatic and look rich and green, with the butter and yogurt fully incorporated.

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