Tandoori Chicken with Noodles (Crock Pot Dish)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 2.9 g
  • Cholesterol: 88.1 mg
  • Sodium: 419.6 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 32.6 g

View full nutritional breakdown of Tandoori Chicken with Noodles (Crock Pot Dish) calories by ingredient
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The Tandoori spice mix I use to buy was discontinued, so I made up my own. I think I came close. The Tandoori spice mix I use to buy was discontinued, so I made up my own. I think I came close.
Number of Servings: 6


    Tandoori Spice Rub:
    2 tsp Coriander
    1 tsp Ginger
    3/4 tsp cumin
    1/4 tsp cloves
    1/2 tsp cinnamon
    3/4 tsp turmeric
    1/8 tsp nutmeg
    1/8 tsp cayenne
    1/8 tsp black pepper
    1/4 tsp cardamon
    1 1/2 tsp paprika

    6 boneless, skinless, chicken breasts (halves)
    1 (14.5oz.) can chicken broth
    1 c fat-free sour cream
    2-3 cloves garlic, pressed
    1/3 c flour
    2 c egg noodles


Spray a 5 quart crock pot (or larger) with cooking spray. Set aside. Rinse chicken then pat dry. Cut breasts down the middle so you will have 12 strips of chicken breast.

All spices listed should be ground and then measured. Mix all spices together. Rub the spice mix into the chicken breasts until chicken is well coated. Spray frying pan with cooking spray, and cook until chicken is browned. Spray the top of the chicken with cooking spray and turn to brown all sides of chicken. Place chicken in crock pot when browned.

Mix chicken broth, sour cream, and pressed garlic in frying pan. Add flour. Whisk until smooth. Pour over chicken and cook on low for 6 hours.

Prepare egg noodles according to package direction. (My package served 6 with 1 cup of cooked noodles being a serving.)

To serve, place 1 cup of noodles on a plate, top with two strips of chicken breast and some of the sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user AMARANTHUS.

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