HomeRecipesEntréesQuick & Easy Crock Pot Tandoori Chicken!

Adapted from: Better Homes & Gardens “Biggest Book of Slow Cooker Recipes, Volume 2”

This easy meal is fast becoming a household favorite. We love treating ourselves to the tantalizing scents and tastes of Indian cuisine… not to mention the garlic naan. (Never EVER forget the garlic naan.)

Now that Little G is older and eating “real” food with us, we figured out quickly that most plates offered in authentic Indian restaurants are just too spicy for toddlers (not to mention dining in public with a two-year old is about as fun as getting a root canal). Luckily for us, Jonathan found an amazing recipe for Tandoori Chicken & Vegetables in my Better Homes & Gardens slow cooker recipe book. This meal has all of the flavors we crave while being mild enough for Little G to enjoy it. Bonus points for being budget-friendly and ridiculously easy to prepare ahead of time.

Crock Pot Tandoori Chicken and Vegetables

Prep Time:  20 Minutes
Cook Time:  Low 4 Hours, High 2 Hours
Makes:  4 Servings
Crockpot Size:  4- to 5-quart



to 5 carrots, thinly sliced
2 medium onions, halved and thinly sliced
1 ½ teaspoons garam masala
½ teaspoon garlic salt
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ cup olive oil
2 pounds skinless, boneless chicken breast halves (about 3)
     or 2 ¼ to 2 ½ pounds skinless, boneless chicken thighs
1 14 ½ ounce can diced tomatoes with basil, oregano and garlic, undrained
1 cup uncooked jasmine basmati rice
2 cups water
1 package garlic naan



Drizzle olive oil to coat the base of the crock pot. Add in thinly sliced carrots and onions; set aside.

In a small bowl combine garam masala, garlic salt, ginger, and turmeric.

Place chicken on top of vegetables in crock pot. Sprinkle mixture evenly over chicken, rubbing spices into meat to coat full surface. Flip chicken over and repeat. Pour undrained tomatoes over chicken.

Cover crock pot and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 ½ hours.

Prepare rice 20-30 minutes prior to serving

  • Add 2 cups water into medium pot. Stir in 1 cup uncooked rice. Heat on high uncovered until boiling.
  • Add a pinch of salt, reduce heat to medium high, and cover pot with lid. (Be sure to cover any air vents in lid – we cover the vent by laying a folded dishtowel directly on the lid.)
  • Cook rice for 20 minutes, remove from heat, uncover and fluff with fork.

Heat garlic naan 5 minutes prior to serving

  • Preheat oven to 425 degrees F
  • Place garlic naan on baking sheet and bake for 3 to 5 minutes. (Place directly on oven rack for slightly crisper naan.)
  • Remove from oven and cut naan into individual portions.

SERVE chicken and vegetables with hot jasmine basmati rice. Spoon cooking liquid over chicken and rice to moisten. Grab a slice (or two, or three) of garlic naan and ENJOY!


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Have you tried this meal yet? Tell us what you think!



Quick & Easy Crock Pot Tandoori Chicken! — 22 Comments

  1. This looks so good! I’m cautiously venturing into Indian food and have found one or two recipes I like, but I’m definitely trying this one over the weekend. Pinning so I can find it later!

    • Thank you for stopping by, Pam! :)This is the perfect recipe for you to try if you’re just getting into Indian food. It has all the spice elements, minus the heat. Let me know how it turns out and what you think of your finished product!

  2. Thank you, I had never heard of this before but crockpot meals always grab my attention. I’ll have to add this to one of Pinterest boards!

    • Hi Lauren! This meal is so quick to pull together and the finished product is out of this WORLD. I hope you are able to try out this recipe soon! (You won’t regret it!)

  3. I love Tandoori chicken but I’ve never tried it in the slow cooker before. I’m going to try this recipe for sure. Thanks for sharing ?

    • Hi Lyndsay! You are going to love this recipe. It is absolutely killer and so simple to make! Let me know how it turns out 🙂

    • Yes yes yes!!! We have quite the collection of spices in our house from trying different recipes over the years. We were fortunate enough to have everything we needed before trying this recipe. (who keeps turmeric on hand?!) Please let me know what you think of the recipe once you’ve made it! You’re absolutely going to love it.

  4. This looks so good! I love crock pot recipes and am always on the lookout for new ones. Adding this to my menus.

  5. Wowie zowie I would have never thought you could make a recipe like this in a crockpot. I’ve been shopping around for a crockpot and this makes me want one even more!! A must do!

  6. I don’t think I have ever heard or tasted something like this before but it
    sure does look yummy to my tummy loll 🙂 Another great recipe you have here for
    me to try out 🙂

  7. I don’t know much about Indian cuisine and dishes but this is something I may want to try. It looks pretty good.

  8. I am originally from North India and have had tandoori chicken many times. My mom used to marinate chicken in yogurt and spices and grill it and I chose to bake mine but both were yummy. Traditionally, the chicken is roasted in a clay oven called a “tandoor,” which is how the dish got its name.

    I’ve never made it in the crockpot. I just bought a slow-cooker and am looking forward to trying all the recipes I’ve been collecting.

    I LOVE garlic naan!

  9. I like crock pot meals . I have never eaten Indian food before. But this sound like something we would like. Am curious to try this out on the family. Thanks for the recipe.

  10. I most definitely would love to try the Quick & Easy Crock Pot Tandoori Chicken. I think it is a fine plate, of which I am going to try out later in the week.

  11. I love Indian food. I can’t take a lot of their spicier dishes nor am I a connoisseur. I just know what I like. This is a great crockpot version!

  12. Yummo!! Love Indian food and adore anything I can make in my crock pot!! I will definitely be trying this for these winter months!!