Chicken Tikka Masala- Slow Cooker

From Spicy Southern Kitchen

Gluten Free: Serves 6

Ingredients:
* 2 lbs Chicken, boneless, skinless (I like to use breasts or chicken tenders)
* 1 Bunch of Cilantro for garnish (optional)
* 1 TBSP of Coriander, ground
* 6 Cloves of Garlic
* 2-3 inches of Ginger (I used 1 TBSP of powdered ginger)
* 1 Large Onion
* 1 10-ounce bag of frozen peas ( I choose to NOT add peas)
* 2 cans of Diced Tomatoes
* 1 TBSP Cornstarch
* 3 TBSP Garam Masala
* 2 tsp Kosher Salt
* 1/2 tsp Red Pepper Flakes
* 1 TBSP Sugar
* 2 TBSP Olive or Avocado Oil
* 1 TBSP Cumin, ground ( I CHOOSE NOT TO ADD THIS)
* 1 Cup Greek Yogurt, plain
* 1 1/2 Cups Heavy Cream
* Cooked rice for the amount of servings
* Naan (I liked the small rounds)
* Veggie

Steps:
1. In a large bowl or large ziplock bag, combine chicken, 1 TBSP ground coriander, (cumin), and 1 tsp of the salt. Toss to combine. Stir in 1 Cup yogurt, coating evenly. Marinate for at least 10 minutes.
2. In a large nonstick skillet, heat 1 TBSP of the olive oil over medium-high heat. Add half of the chicken and cook until browned on both sides. Transfer to slow cooker. Repeat with remaining chicken. I make sure to get every last drop of the mixture the chicken marinated in.
3. In the same skillet, add 1 more TBSP of olive oil. Add 1 onion, 6 Cloves garlic, and 1/2 tsp red pepper flakes (1/4 tsp of ground Red Pepper) and saute until onions are softened and translucent, about 5 to 7 minutes.
4. Add 1 tsp of salt, 3 TBSP garam masala, and 1 TBSP ginger and cook 1 more minute. Add 2 cans tomatoes and 1 TBSP sugar, turn heat to high and bring to a boil. Pour over chicken in slow cooker. Cover and cook for 5-6 hours on LOW.
5. Whisk together 1 TBSP cornstarch and 1/4 cup of heavy cream and add to crockpot along with remaining 1 1/4 cups heavy cream and peas (if adding peas). Stir to combine. Cover and continue to cook 10 minutes on high.

Serve over cooked rice.