Tandoori Crock-Pot Chicken


Hello My Friends,

I hope you have a great week so far and since it ‘s the first official day of Summer I am pretty sure the weekend will be even better.

I wanted to share with you my favorite meal of this week. Let me introduce you to

Tandoori Crock-Pot Chicken with Chickpeas, pears & collard greens.


1 chicken breast

1 can chickpeas

2 pears

1 bunch of collard greens ( and additional veggies on the side if you wish)

First rinse chicken and pat dry. Cut into 3 large pieces. Then make Tandoori sauce: 2 cloves of garlic ( minces), 1″ginger (minced), juice of 1 lemon+zest, 2 tsp honey or Maple syrup, 1 tsp paprika, 1 tsp coriander, 1/2 tsp cumin, 1/4tsp cinnamon, 1/4 tsp black pepper, dash of sea salt.

Mix everything in a bowl and smear the sauce on both sides of the chicken breast.

Drain chickpeas and cut pears into slides. Place chickpeas on the bottom of the crock-pot, then add chicken and pears on top of it. Cover and cook on low for 6 hours. ***

Wash and rinse your greens, you can steam it of you wish or just add to your dish raw.

***If you don’t have a crock-pot you can bake it in the oven.

In general Tandoori sauce contains some kind of dairy (yogurt or heavy cream, both) I skipped that part completely. I don’t eat dairy lately at all. It was delicious without it. I left some yogurt for Mr. T but he said he doesn’t want it…;))))))))

In addition, this sweet and savory low fat dish contains lots of fiber.


Try it and let me know what you think.

For now, enjoy SUMMER!!!



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