Servings: 4

1 lb chicken breast or thighs, cut into bite-sized pieces 1 lb chicken breast or thighs, cut into bite-sized pieces
1 large onion, diced 1 large onion, diced
1 tsp minced garlic 1 tsp minced garlic
1/4 tsp ginger ¼ tsp ginger
1–2 tsp garam masala 1 to 2 tsp garam masala
2 tsp paprika 2 tsp paprika
28 oz organic crushed tomatoes (jarred) 28 oz organic crushed tomatoes (jarred)
1 tsp turmeric 1 tsp turmeric
2 tsp sea salt 2 tsp sea salt
2 Tbsp tomato paste 2 Tbsp tomato paste
1 tsp cumin 1 tsp cumin
1/2 tsp cinnamon ½ tsp cinnamon
1 cup full-fat coconut milk 1 cup full-fat coconut milk
To serve: Your favorite grain-free rice and fresh cilantro To serve: Your favorite grain-free rice and fresh cilantro

In a slow cooker add all of the ingredients except for the coconut milk. Stir and cook on low for six hours or high for three hours.
At the last 30 minutes, add the coconut milk. Stir and then serve over zucchini rice, cauliflower rice, or basmati rice. Top with fresh cilantro. If the sauce is too thin, consider reducing it on the stovetop or thickening it with a couple of tablespoons of tapioca starch.