Description
Crockpot Greek Yogurt Tandoori Chicken Thighs with Vegetables are incredibly tender, boldly spiced, and bursting with flavor. Chicken thighs marinate in a creamy yogurt-based tandoori sauce, then cook low and slow with vegetables for an easy, hands-off dinner that’s juicy, comforting, and packed with warmth.
Ingredients
2 lbs bone-in or boneless skinless chicken thighs
For the yogurt tandoori marinade:
1 cup plain Greek yogurt
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cayenne pepper (adjust to taste)
1 tsp salt
2 tbsp lemon juice
For the vegetables:
2 cups baby potatoes, halved
2 carrots, sliced
1 bell pepper, sliced
1 small onion, sliced
Optional garnish:
Fresh cilantro
Lemon wedges
Instructions
1. In a large bowl, whisk together Greek yogurt, olive oil, garlic, ginger, spices, salt, and lemon juice.
2. Add chicken thighs and coat well with the marinade.
3. Cover and refrigerate for at least 1 hour (up to overnight for best flavor).
4. Place vegetables in the bottom of the slow cooker.
5. Arrange marinated chicken thighs on top of the vegetables.
6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and cooked through.
7. Optional: Broil chicken for 3–5 minutes after cooking for a lightly charred finish.
8. Garnish with fresh cilantro and serve with lemon wedges.
Notes
• Greek yogurt keeps the chicken extra juicy.
• Adjust cayenne for your preferred spice level.
• Delicious served with rice, naan, or cauliflower rice.