Slow Cooker Tandoori Chicken (Freezer Meal!)
Recipe type: Slow Cooker Dinner
Total time: 
Serves: 6
So, so easy to throw together right in your slow cooker, or in a freezer bag for another day! Or do both while you've got all the ingredients out :) Serving with rice and naan bread is highly recommended.
  • 3 lbs boneless skinless chicken thighs (chicken breasts work as well)
  • 1 14-oz can coconut milk (preferably full fat)
  • 2 Tbsp honey
  • 2 Tbsp garam masala
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder, or 2 tsp minced fresh garlic
  • 1 Tbsp cumin
  • 1 tsp salt
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • ½-1 tsp cayenne pepper
  1. MAKE IT TODAY: Place chicken thighs in lightly greased slow cooker. In medium bowl, whisk together all other ingredients. Pour over chicken and cook on low for 6 hours or high for 4 hours. Turn slow cooker off and shred chicken with two forks. Let stand 10-20 minutes to allow sauce to thicken slightly, then serve over rice.
  2. FOR FREEZER: Label large freezer bag with recipe and date. Put uncooked chicken thighs in the freezer bag. Whisk together all other ingredients and pour into bag. Seal, removing as much air as possible, and freeze.
  3. To make, thaw in fridge overnight then dump all contents into slow cooker and cook on low for 6 hours. Serve over rice. (If you forgot to thaw it, you can cook directly from frozen in slow cooker on high for 6 hours.)
Recipe by Hidden Ponies at