• 2 pounds of boneless skinless chicken breasts
  • 1/2 cup chicken stock
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • Pinch sea salt
  • 1/2 cup full fat coconut milk or Greek yogurt/dairy free plain yogurt
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper (optional but highly recommended)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp black pepper


  1. Mix coconut milk or Greek yogurt and all spices together in a small bowl
  2. Add the chicken, onion, garlic, and chicken stock to the crock pot
  3. Pour the tandoori sauce over the top of the chicken.
  4. Set to cook on low for 7-8 hours, stopping to shred the chicken and mix well with the sauce around the 5 hour mark.
  5. This meal is great with brown rice, or cauliflower rice, and roasted red peppers!