Tandoori Chicken for the Slow Cooker
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Ingredients: Main
  • 4 boneless, skinless chicken breasts
  • 1 x 15-oz can chickpeas
  • 2 pears, whole
Ingredients: Sauce
  • 1 cup yogurt of choice (set ½ cup aside)
  • 2 garlic cloves, minced
  • 1" ginger, minced
  • 1 lemon, juiced and zested
  • 2 teaspoons honey
  • 1 teaspoon paprika
  • ¼ teaspoon cinnamon
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • 1 / 4 teaspoon nutmeg
  • ¼ teaspoon black pepper
  • ⅛ teaspoon sea salt
  1. Rinse chicken and pat dry.
  2. Cut a few large splits across the width of the chicken breast.
  3. Drain chickpeas, and set aside.
  4. In a mixing bowl, combine ½ cup yogurt with the remaining sauce ingredients.
  5. Place chickpeas into the slow cooker, along with ¼ cup water.
  6. Smear the tandoori sauce on both sides of the chicken breast and place on top of the chickpeas. Cover and cook on low for about 4-5 hours. (Check the chicken using a meat thermometer after 4 hours. Once it hits 165 degrees, it's ready.)
  7. Cut the pears into slices, and set aside.
  8. Remove the cooked chicken from the slow cooker. Stir in the remaining yogurt and pear pieces. Add chicken back to heat through for a short amount of time.
  9. Serve.
Add additional salt and pepper to taste, if desired.
Recipe by A Gutsy GirlĀ® at https://agutsygirl.com/2020/01/06/tandoori-chicken-for-the-slow-cooker/