No one loves a crock pot more than Lauren!! One of my favorite recipes, healthy tikka masla.

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:

First saute onions, jalapenos and garlic in a skillet until onions begin to soften. Transfer to slow cooker. You can always add these directly to the slow cooker without cooking, but I prefer to saute them a bit to release some flavor.
Next add in crushed tomatoe, along with fresh lemon juice, fresh ginger and the following spices: garam masala, paprika, cayenne, turmeric, curry powder and salt and pepper. Give it a stir!
Add chicken to the slow cooker with the sauce and spices, then cook on low for 6-7 hours or high for 2-3 hours.
Once done cooking, shred chicken and add back to slow cooker. Then add in a cup of light coconut milk and cook on high uncovered for another 20 minutes to thicken it up a bit.
Serve immediately over brown rice, quinoa or cauliflower rice for a low carb option. Garnish with cilantro and yogurt if desired. Soak up the extra sauce with naan or pita bread.