Coconut Tandoori Chicken

Coconut Tandoori Chicken

Modified from Pinch of Yum

I always love a good crockpot recipe.  Not having to worry about making dinner at the end of a busy day is a treat.  I have two crockpots, one is a mini size which is perfect for throwing in plan chicken thighs for my girls who are not a fan of spicy food.  They enjoy dipping their shredded chicken in either hummus, pesto or our new favorite Tessemae’s Organic Ketchup sweetened with dates. 

Ingredients:

2 pounds chicken thighs

2 tablespoons raw honey

2 tablespoons garam masala

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon cumin

1 teaspoon sea salt

2 teaspoons turmeric

½ teaspoon ground ginger

14 once can of full fat unsweetened coconut milk

1 onion, sliced

1 cup, mushrooms chopped

Instructions:

1.      Add everything to a crockpot and cook on low for 6 hours or high for 4 hours. 

2.     Shred the chicken and serve over rice or caulirice. 

3.     Serve with a side of steamed broccoli or sautéed greens.

Enjoy!