Slow Cooker Butter Chicken (Dairy-free!)

Heat the olive oil in a skillet over medium heat, then saute the onion until it softens, about 5 minutes. Add in the garlic and ginger, and stir briefly, just until fragrant. (About 1 minute.) 2. Transfer the sauteed onion, garlic, and ginger to the bottom of the slow cooker. Add in the tomato sauce, garam masala, cumin, and cayenne (if using), and stir well to combine the seasonigs. Place the chicken breasts on top of the sauce, and sprinkle the salt generously over the top of each chicken breast. 3. Place the lid on the slow cooker and cook on low for 3 to 6 hours, or on high for 1 1/2 to 2 1/2 hours, or until the chicken reaches an internal temperature of 165ºF. Be sure to test each chicken breast with a thermometer to ensure it's thoroughly cooked. 4. Use tongs to transfer the cooked chicken to a cutting board, and use two forks to shred it. 5. To the slow cooker, add in the coconut cream and tomato paste, and stir well until the sauce has thickened and no clumps remain. Add the chicken back into the sauce, and stir well. Adjust the seasoning to taste, adding more salt or some freshly ground black pepper to your liking. 6. Serve warm over rice, with fresh cilantro on top. Leftover cooked chicken can be stored in an airtight container in the fridge for up to 3 days. 7. prep10 mins 8. cook15 mins 9. total25 mins