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  • Writer's pictureAmanda Davis

Crock Pot Indian Chicken

Eh, I’ve definitely had better.  I made the mistake of adding the rice to the crock pot rather than cooking it separately and it didn’t turn out well.  I also added extra tomatoes because one "normal" (14.5 oz) can of tomatoes didn’t seem to make enough liquid to properly cook anything, let alone 3 big chicken breasts.  The last thing I would want is for dinner to be smoldering while I’m at work and for Josh to have to deal with it. 

Honestly, I don’t know how good this would have been even without the rice fiasco.  It didn’t have much flavor and I much prefer my other Indian chicken recipe.  This one won’t be on the menu again.  Ick!

Crock Pot Indian Chicken Makes 4 servings – 6 WW Points each Ingredients 3 cups cooked rice frozen chicken pieces–enough to feed 4 grownups 1 can tomatoes (drained) 1/2 diced onion 1/2 t ginger 2 cloves garlic, minced 1/2 t ground coriander 1/4 t cayenne pepper 1 t garam masala  1/2 cup plain non fat yogurt

Preparation Put your chicken pieces into the crockpot and add the can of tomatoes and all of the spices.

Don’t add the yogurt yet.

Cook on low 8 hours.

30 minutes before serving, stir in the yogurt, and taste.

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