Slow Cooker Chicken and Spinach Curry

Slow Cooker Chicken and Spinach Curry

Lentils are used to thicken the sauce and cilantro provides freshness to this fragrant curry.

4 servings
Preparation 10 min
Cooking 5 h 30 min

250 calories per serving 


1/3 cup red-orange lentils (dried)   60 g
1/2 tbsp coriander seeds, ground or crushed   2 g
2 tsp curry powder, or more, to taste   6 g
3/4 tsp turmeric   2 g
3/4 tsp ground cumin   2 g
4 tsp canola oil   20 mL
1/4 onions, finely chopped   50 g
1 cup chicken broth   250 mL
9 chicken thighs, boneless, skinless, cut into bite-size pieces   600 g
150 g spinach, shredded   5 1/2 cups
2 tsp fresh cilantro, chopped   1 g

Before you start

A slow cooker is needed to make this recipe. It is not necessary to soak the lentils in advance.


  1. Rinse the lentils well under cold water, drain them, then put them in the ceramic cooking pot. Coarsely grind the coriander seeds, using a pepper mill if available. Otherwise, place them in a plastic bag and crush them using a rolling pin, then add them to the pot with the other spices, oil, and onion. Mix well. Stir in the hot broth.
  2. Cover the slow cooker with the lid and cook on 'high' for 2 h.
  3. Add the chicken pieces to the lentil mixture, pressing them down in a single layer. Cover and cook on 'high' for 3 h or until the chicken is just tender.
  4. Add the spinach to the pot, pressing it down into the hot liquid. Cover and cook on 'high' for a further 30 min until wilted. Stir in the chopped cilantro.
  5. Adjust the seasoning and serve.


It is not necessary to add salt, since this recipe is already tasty.

Nutrition Facts Table

Nutrition Facts

per 1 serving (180g)


% DV*

* DV = Daily Value




11 g

16 %

Saturated 0.4 g
+ Trans 0.1 g

2 %


70 mg


20 mg

1 %


12 g

4 %


3 g

12 %


1 g


28 g

Vitamin A

50 %

Vitamin C

6 %


6 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Copper, Fibre, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of :
Iron, Magnesium, Vitamin E
Excellent source of :
Folacin, Manganese, Vitamin A, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | High Iron | Kosher | Low Saturated Fat | Low Sodium | Source of Omega-3 | Slow Cook | Indian

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