Turmeric Slow Cooker Chicken

A big staple at my house is BBQ Chicken. The only downside with it is that the sauce is high in sugar. This recipe uses a bunch of other spices, the slow cooker and makes for a flavor-fully tender chicken! The picture shows it on top of Brown Basmati rice but I ended up adding mixing in Sour Cream and Peas to almost a Casserole type dish!




Ingredients:
1 - Tbsp Ground Turmeric
1 - Tbsp Ground Cumin
1 - Tbsp Ground Paprika
1 1/2 - Tsp Chile powder
1/2 Tsp Pepper
1/2 Tsp Sale
3 - Cloves Garlic
6 - Tbsp of Lemon Juice
2 - Large Chicken Breasts
1 - Cup of Water

(Note: Garam Masala isn't used in this recipe)

Directions:
Add all the spices to a mixing bowl.

Mix together.

Add in the Lemon juice and mix again.

Put the chicken in the bowl making sure to complete coat. At this point you can cover and put it in the fridge for an hour or overnight to let the flavors absorb into the Chicken.

Lightly oil the slow cooker, add the Chicken and then pour in the remaining sauce. Cook on low for 5 - 6 hours. I often do these things on low because I prepare them in the morning and have them cook all day for dinner that night.

Since I was home all day I checked on it a couple times and I ended up adding about 1/4 cup of water every hour (to about a full cup) or so as I felt like it was getting a little dry in there. After about 5 hours in the slow cooker it will look something like this.

(Bad lighting but it smelt really good)

Scoop over top of rice and serve or as I mentioned above, add sour cream and peas to make that Casserole type dish!