Healthy Slow Cooker Chicken Tikka Masala

Ingredients

• 1/2 tablespoon olive oil
• 1 white or yellow onion, chopped
• 1 jalapeño, seeds removed and finely diced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
• 1 tablespoon fresh grated ginger
• 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• Freshly ground black pepper
• 1/4 teaspoon salt
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup light coconut milk (from the can)
• Additional salt, to taste
• Optional for garnish: greek yogurt & cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker.
2. Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine. 
3. Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
4. Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker.
5. Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.
6. Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro.