Tandoori Crock-Pot Chicken with chickpeas, pears & collard greens

Thanks to trusty old Oxygen mag (Feb 2012) for this delicious recipe!  Tandoori Crock-Pot Chicken is to die for!

1 (8 oz) chicken breast

15-oz can chickpeas

2 pears

1 bunch collard greens

Tandoori Sauce:

1 cup plain low-fat Greek yogurt (I use Liberty 0% plain)

2+ cloves garlic, minced

 1″ minced ginger

Juice and zest of 1 lemon

2 tsp honey (I used E.D. Smith Syrup)

1 tsp paprika

1 tsp coriander

1/2 tsp cumin

1/4 tsp cinnamon

1/4 tsp black pepper

1/8 tsp sea salt

1. Rinse chicken and pat dry.  Cut 3 large slits across the width of the chicken breast.
2. Drain chickpeas and cut pears into slices.  Rinse greens.  Set all foods aside.
3. In a mixing bowl, combine 1/2 cup yogurt with remaining sauce ingredients.
4. Place chickpeas into the slow cooker.  Smear the tandoori sauce on both sides of the chicken breast and place on top of the chickpeas.  Cover and cook on low for 6 to 8 hours (I cooked at a higher level for just 4 hours).
5. Remove cooked chicken from the slow cooker.  Stir in the remaining yogurt and pear peices.  Add chicken back to heat through while you steam the greens.
6. Steam greens (I used kale) or bake until crispy at 300.  Top with tandoori chicken mixture.

Enjoy!  Pretty simple and a really nice flavour.

Oxygen Feb 2012