Slow Cooker Chicken Tikka Masala

1. 1

   Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.

2. 2

   Gently place the mixture in the insert of the crockpot and add the two bay leaves.

3. 3

   Cover and cook for 8 hours on low (or 4 hours on high).

4. 4

   When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.

5. 5

   Serve hot over a bed of white (or brown) rice.

6. 6

   Store leftovers in an airtight container in the fridge for up to 5 days.

No additional tips available.