Tandoori Crock-Pot Chicken With Chickpeas, Pears & Collard Greens

• 1 (8 oz) chicken breast
• 15-oz can chickpeas
• 2 pears
• 1 bunch collard greens
• 1 cup plain low-fat Greek yogurt, divided
• 2 cloves garlic, minced
• 1" ginger, minced
• 1 lemon (juice & zest)
• 2 tsp honey
• 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. 1) Rinse chicken & pat dry. Cut 3 large slits across the width of the chicken breast.
2. 2) Drain chickpeas and cut pears into slices. Rinse greens. Set all foods aside.
3. 3) In a mixing bowl, combine 1/2 cup yogurt with remaining sauce ingredients (from yogurt down in ingredient list).
4. 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. Over and cook on low for 6-8 hours.
5. 5) Remove cooked chicken from the slow cooker. Stir in the remaining yogurt and pear pieces. Add chicken back to heat through while you steam the greens.
6. 6) Heat a large pot of water, filled about 1" high. Insert a steamer basket. Remove ribs from greens, stack them, then cut crosswise into thin ribbons. Put greens in steamer basket and cover with a lid. Let steam until bright green, about 2 minutes. Remove from steamer basket and set aside. Place 2 cups steamed collard greens and top with 1/3 of the chicken breast, plus 1 cup of sauce with pears and chickpeas.

chicken breast, chickpeas, pears, collard greens, yogurt, garlic, ginger, lemon, honey, paprika, coriander, cumin, cinnamon, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/tandoori-crock-pot-chicken-with-chickpeas-pears-collard-greens-53069431 (may not work)