Tandoori Chicken for the Slow Cooker
Simple slow cooker recipe for Tandoori chicken
Ingredients
- 4 chicken breasts boneless, skinless
- 1 15oz can chickpeas
- 2 pears whole
Sauce
- 1 cup non-dairy yogurt of choice set 1/2 aside
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 lemon juiced and zested
- 2 tsp honey
- 1 tsp paprika ground
- 1/4 tsp cinnamon ground
- 1/2 tsp turmeric ground
- 1/2 tsp cumin ground
- 1/4 tsp nutmeg ground
- 1/4 tsp black pepper
- 1/8 tsp salt
Instructions
- Rinse chicken and pat dry.
- Cut a few large splits across the width of the chicken breast.
- Drain chickpeas, and set aside.
- In a mixing bowl, combine ½ cup yogurt with the remaining sauce ingredients.
- Place chickpeas into the slow cooker, along with ¼ cup water.
- 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.)
- Cut the pears into slices, and set aside.
- 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.
Notes
Add additional salt and pepper to taste, if desired.