Ingredients
1-1/2 pounds boneless skinless chicken breasts1/4 cup reduced-sodium chicken broth2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon paprika1/4 teaspoon salt1/4 to 1/2 teaspoon cayenne pepper1/4 teaspoon ground turmeric6 green onions, chopped6 tablespoons chutney6 naan flatbreads
Preparation
Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours.
Shred chicken with 2 forks. Stir in green onions.
Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down.
Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
