Tandoori Chicken for the Slow Cooker

Happy Saturday!

It’s been quite a week for me. Many things going on in both my professional and personal life. The weather is calling for rain for most of this upcoming weekend, but that truly excites me. It doesn’t happen very often, but sometimes there’s just nothing better than my fireplace, warm tea and the boob tube (<<– do you guys still call the TV that?!)

Likely, the most exciting thing that happened for me this week was this:

Dr. Mark Hyman Facebook Post

Dr. Mark Hyman Facebook Post

I would love to work with him someday. And until then, I think you should all know about his extraordinary work. I’m working on a Dr. Mark Hyman post to hopefully share with you all sooner than later!

Since I want to be lazy this weekend, I’ll invite you all to do the same, starting with a “lazy” recipe. Yes, I think of my slow cooker as being a lazy item, but it’s still one hell of an item! After all, the Slow-Cooked & Gluten-Free Butternut Squash Chili is still a favorite!

I first saw this recipe in my Oxygen Magazine. I have, obviously, changed mine up a bit. (My sauce was a little different, I didn’t do the greens the way they did and I used way more chicken.)

Tandoori Chicken for the Slow Cooker

Ingredients
  • 4 chicken boneless, skinless chicken breasts
  • 15-oz can chickpeas
  • 2 pears
  • collard greens
Ingredients (sauce)
  • 1 cup plain low-fat Greek yogurt (set 1/2 cup aside)
  • 2 cloves garlic, minced
  • 1″ ginger, minced
  • juice and zest of 1 lemon
  • 2 tsp honey
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp  black pepper
  • 1/8 tsp sea salt
Directions
  1. Rinse chicken and pat dry. Cut a few large splits across the width of the chicken breast.
  2. Drain chickpeas and cut pears into slices. Set aside.
  3. In a mixing bowl, combine 1/2 c. yogurt with remaining sauce ingredients.
  4. Place chickpeas into the slow cooker. (I also added a little water to the bottom.) 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 5-6 hours.
  5. Remove 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.
  6. Meanwhile, prepare your greens however you’d like. (We just sauteed them up in Olive Oil.)
  7. Place Tandoori Chicken over your greens and serve.
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Question: Do you think using the slow cooker is lazy or purely genius?!

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Tandoori Sauce

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Comments

  1. says

    This looks fantastic! Must add to my menu this coming week after my trip to the store. The pears…yum.
    I think the slow cooker is genius- lazy;)
    I love using my slow cookers!

  2. says

    Hey Sarah! This looks absolutely delicious. I have really enjoyed your blog posts lately. I can tell that there has been a shift for you since the IIN conference and your focus is great and very inspiring. I’ve gone back to your superfoods posts several times as a reference. You’re awesome :)

    • says

      Thank you, Hilary! My focus will be shifting even more in the coming weeks:) Not sure if you noticed, but I changed the name of my site to “a gutsy girl!” I am so excited! All my best lady!!

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