Slow Cooker Tandoori Chicken; the Case Against Red Food Coloring

I haven't blogged for a while about gluten-free recipes; I just haven't been cooking elaborately lately. Today, however, I knew I was going to be a home for most of the day, and tried out another crockpot recipe from 365 Days of Slow Cooking.  This time it was Crockpot Tandoori Chicken.

The first thing I learned when reading the recipe was that most Tandoori chicken cooked in the US is red because of food coloring.  That doesn't work for me--I don't exactly eat organic all the time, but if I can avoid unnatural substances in my food, that's what I'll do.  I made my chicken in its natural color, so it doesn't look like the red Tandoori chicken that we know.

http://www.thedailygreen.com/healthy-eating/eat-safe/artificial-food-colorings-health-effects

Chicken and rice are all in one serving dish

My chicken didn't come out looking "Tandoori-like" but it tasted good.  I cut up some boneless breasts, and then cooked it all according to recipe.   You may want to use bone-in chicken for more authentic Tandoori appearance--your decision.  It's easy to make in a Crockpot!

Notice the flowers?   Here it is mid-January, and David picked camilias and daffodils growing in the yard.  Will it ever snow here again?