Slow Cooker Tandoori Pulled Chicken
Recipe: Slow Cooker Tandoori Pulled Chicken
From: theperfectpantry.com
Serves: 8
3 lb. boneless, skinless chicken thighs
1/2 c. plain nonfat Greek yogurt
1 Tbsp. honey
1 Tbsp. ground cumin
1 tsp. garam masala
1 tsp. powdered ginger
1 tsp. ground coriander
1/2 tsp. cayenne
1/4 tsp. turmeric
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. cardamom
3 cloves garlic, roughly chopped
juice of 1 lemon (about 3-4 Tbsp.)
naan bread, to serve
Trim excess fat from chicken thighs and place in a 4-5 qt. slow cooker.
In a small bowl, combine yogurt, honey, cumin, garam masala, ginger, coriander, cayenne, turmeric, salt, pepper, cardamom, garlic, and lemon juice. Pour over the chicken in the slow cooker and use your hands to mix so that every piece of chicken is coated with the yogurt mixture.
Cook on High for 2-3 hours, stirring once or twice; or cook on Low for 4-5 hours.
Remove the chicken to a large mixing bowl, leaving the liquid in the slow cooker. With two forks, shred the chicken into bite-size pieces. Return chicken to slow cooker and stir. Taste and adjust salt and pepper if needed.
Cook, uncovered, on High for another 30-60 minutes, to reduce the liquid. Serve with naan bread.
Notes:
This has been very popular as a potluck dish. It's easy to double, but takes significantly longer to cook (at least 4-5 hours on High). You can reduce the liquid in a separate pan if you want it to go faster.
From: theperfectpantry.com
Serves: 8
3 lb. boneless, skinless chicken thighs
1/2 c. plain nonfat Greek yogurt
1 Tbsp. honey
1 Tbsp. ground cumin
1 tsp. garam masala
1 tsp. powdered ginger
1 tsp. ground coriander
1/2 tsp. cayenne
1/4 tsp. turmeric
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. cardamom
3 cloves garlic, roughly chopped
juice of 1 lemon (about 3-4 Tbsp.)
naan bread, to serve
Trim excess fat from chicken thighs and place in a 4-5 qt. slow cooker.
In a small bowl, combine yogurt, honey, cumin, garam masala, ginger, coriander, cayenne, turmeric, salt, pepper, cardamom, garlic, and lemon juice. Pour over the chicken in the slow cooker and use your hands to mix so that every piece of chicken is coated with the yogurt mixture.
Cook on High for 2-3 hours, stirring once or twice; or cook on Low for 4-5 hours.
Remove the chicken to a large mixing bowl, leaving the liquid in the slow cooker. With two forks, shred the chicken into bite-size pieces. Return chicken to slow cooker and stir. Taste and adjust salt and pepper if needed.
Cook, uncovered, on High for another 30-60 minutes, to reduce the liquid. Serve with naan bread.
Notes:
This has been very popular as a potluck dish. It's easy to double, but takes significantly longer to cook (at least 4-5 hours on High). You can reduce the liquid in a separate pan if you want it to go faster.