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Slow Cooker Tandoori Chicken

Savory tandoori chicken in the slow cooker orcrock pot! This 10 minute prep recipe is perfect for a freezer meal or a fasteasy family dinner any night!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: American, Indian
Keyword: Tandoori Chicken Slow Cooker
Servings: 6 Adults
Calories: 506kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker or Crock Pot

Ingredients

Ingredients:

  • 2 lb Bone-In Chicken Thighs, no skin*
  • 2 tbsp Garam Masala
  • 2 tbsp Raw Honey
  • 1 tbsp Chili Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Cumin
  • 2 tsp Salt
  • 2 tsp Tumeric
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Cayenne Pepper (optional)*
  • 14.5 oz can Full Fat Coconut Milk

Supplies for freezing:

  • 1 Gallon Freezer Bag

Instructions

  • Add all ingredients into slow cooker and stir.
  • Cook on low 6-8 hours or high 3-4 hours.
  • Shred chicken, remove bones and stir back into slow cooker.
  • Serve over basmati rice (cauliflower rice if paleo).

Freezer Directions:

  • Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
  • Add all ingredients to labeled freezer bag.
  • Seal bag, removing as much air as possible and freeze for up to three months.

Cooking from Freezer Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of freezer bag into slow cooker.
  • Cook on low 6-8 hours or high 3-4 hours.
  • Shred chicken, remove bones and stir back into slow cooker.
  • Serve over basmati rice (cauliflower rice if paleo).