What's more fun than cooking something until it falls apart, and then coaxing it into a state of total collapse by having at it with two forks? If this sounds like your idea of a good time in the kitchen, you need to get your slow cooker on and make a batch of tandoori pulled chicken. While a slow cooker can't replicate the smoky char of a tandoor oven, the spices do a good job of mimicking the flavor. Use the shredded chicken on wedges of naan bread, as we have here, or in a salad or wrap. You can go a bit further, and dress it up with typical Indian condiments, like yogurt, chutney, or chopped nuts. When I make this chicken, I use a kabsa spice blend I found at a gourmet market; it's easy to make your own, or substitute turmeric, as indicated in the recipe. Tandoori pulled chicken freezes well, so you can make it ahead and have lunch or dinner at the ready.
Slow cooker tandoori pulled chicken
From the pantry, you'll need: plain nonfat Greek yogurt, powdered ginger, coriander, cayenne pepper, garam masala (or tandoori masala), ground cloves, fresh black pepper, cumin, cardamom, garlic, lemon, honey.
3 lbs boneless, skinless chicken thighs
1/2 cup plain nonfat Greek yogurt
1 Tbsp honey
1 Tbsp 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 (I used 1 tsp)
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, or atop salad, or rolled up with shredded lettuce in a flatbread or pita.
More slow cooker shredded meat recipes:
Slow cooker coffee-chipotle pulled chicken roll-ups, from The Perfect Pantry
Slow cooker Middle Eastern garlic chicken, from The Perfect Pantry
Crock-pot Indian-spiced chicken with lentils and potatoes, from Chick in the Kitchen
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