Crockpot Tomato Chicken Tikka

• 1 pound Boneless, Skinless Chicken Breasts Or Thighs (fresh Or Frozen)
• 1 whole Small Onion, Diced
• 4 cloves Minced Garlic
• 15 ounces, fluid Canned Tomatoes, Crushed With Your Hands If Whole
• 1/2 cups Tomato Juice Or Sauce
• 13 cups Indian Curry Paste, Any Brand You Prefer (curry Paste, Not The Sauce That Comes In Similar Jars)
• 1 Tablespoon Cornstarch
• 1/4 cups Heavy Cream
• White Rice And/or Naan, If Desired, For Serving

1. Place the chicken, onion, garlic, tomato products, and curry paste in a slow cooker.
2. Cook for 4 hours on high or 8 hours on low.
3. With about 30 minutes before serving, combine the cornstarch with the heavy cream until totally dissolved.
4. Pour into the slow cooker, and turn to high for the final 30 minutes of cooking to thicken the sauce.
5. If youd like, use forks to shred the chicken, or leave it whole.
6. Serve as desired with rice or naan.

chicken breasts, onion, garlic, tomatoes, tomato juice, curry, cornstarch, heavy cream, white rice

Taken from tastykitchen.com/recipes/main-courses/crockpot-tomato-chicken-tikka/ (may not work)