Slow-Cooker Chicken Tikka Masala

Ingredients

1 

15-ounce can crushed tomatoes

1 

medium onion, chopped

2 

cloves garlic, chopped

2 

tablespoons 

tomato paste

2 

teaspoons 

garam masala (Indian spice blend)

kosher salt and black pepper

1 1/2 

pounds 

boneless, skinless chicken thighs (about 8)

1/2 

English cucumber, halved and thinly sliced

1/4 

cup 

fresh cilantro leaves

1 

tablespoon 

fresh lemon juice

1 

cup 

basmati or some other long-grain white rice

1/2 

cup 

heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.