Crockpot Tandoori Chicken

This is a recipe I actually learned and adapted while cooking for one of my nanny families. I have since brought it home to enjoy with Mike. It is something that is easy to prep the night before and stick in the fridge to plug in before leaving for work in the morning!

And yes this is a picture of the spices- I think they are so pretty!

Crockpot Tandoori Chicken

2-3  pounds chicken breasts

1 1/2 cup greek yogurt, divided 1 tsp ginger1 tsp coriander1/2 tsp cayenne pepper I actually do like 3/4 tsp because I like it spicy!1/4 tsp ground cloves 1/4 tsp black pepper1 1/2 tsp pink Himalayan salt salt1/4 tsp ground cardamom 
1 Tbsp cumin
6 cloves garlic halved
1 lemon, juiced
Instructions:
In a small mixing bowl, combine 3/4 cup yogurt with all dry spices.Smear this mixture all over the chicken breasts and layer them in the crock pot. Toss the garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6-8 hours, or on high for 4. The meat should be cooked to 165* according to a meat thermometer. After removing your chicken breast, stir in the remaining 3/4 cup of yogurt to make a yummy sauce serve with dinner. I like serving this meal with brown rice and roasted veggies, but that is just me :)
Instructions:In a small mixing bowl, combine 3/4 cup yogurt with all dry spices.Smear this mixture all over the chicken breasts and layer them in the crock pot. Toss the garlic cloves on top, and squeeze on the lemon juice. Cover and cook on low for 6-8 hours, or on high for 4. The meat should be cooked to 165* according to a meat thermometer. After removing your chicken breast, stir in the remaining 3/4 cup of yogurt to make a yummy sauce serve with dinner. I like serving this meal with brown rice and roasted veggies, but that is just me :)

1/2 tsp cinnamon