Coat chicken thighs in yogurt and tandoori spices, cook in the slow cooker until done, shred the meat, and then let it absorb the juices. Serve on garlic naan, salad, or with shredded lettuce in wraps.
Recipe from The Perfect Pantry.
- 3 lb. boneless, skinless chicken thighs
- 1/2 cup plain nonfat Greek yogurt
- 1 Tbs. honey
- 1 Tbs. ground cumin
- 1 tsp. tandoori masala or garam masala
- 1 tsp. powdered ginger
- Pinch of ground cloves
- 1 tsp. coriander
- 1/2 tsp. kabsa spice blend or 1/4 tsp. turmeric
- 1/2 tsp. cayenne pepper, or more to taste
- 1/4 tsp. kosher salt
- 1/4 tsp. fresh black pepper
- 1/4 tsp. cardamom
- 3 cloves garlic, roughly chopped
- Juice of 1 lemon
Trim the chicken thighs, and place them in a 5- or 6-quart slow cooker.
In a mixing bowl, combine all of the remaining ingredients. Pour the mixture over the chicken in the slow cooker, and with your hands, toss the chicken so that every piece is coated with the seasoning.
Cook on HIGH for 2 hours, stirring once or twice during the cooking time.
Remove the chicken into a large mixing bowl, leaving the liquid in the cooker. With two forks, shred the chicken, and return it to the cooker. Taste, and adjust as needed with salt and pepper.
Continue to cook, uncovered, for 30 minutes, to allow the shredded chicken to absorb most of the liquid.
Serve on pieces of garlic naan, atop salad, or rolled up with shredded lettuce in a flatbread or pita.