Slow Cooker Chicken Tikka Masala

I've tried dozens of Tikka Masala recipes and this one's my current favorite. It has just the right amount of creaminess and thickness and uses coconut milk instead of cream, which I prefer.

1 tbsp olive oil
1 cup chopped onion
1 tbsp minced fresh ginger
6 cloves garlic, minced
2 tbsp tomato paste
1 28 can of crushed or diced tomatoes
1/3 cup water
3 tbsp flour
1 tbsp garam masala
1 1/2 tsp paprika
1 tsp curry powder
1 tsp salt
1 tsp crushed red pepper
4 boneless, skinless chicken breasts
1 cup coconut milk
Basmati rice, cilantro, plain yogurt for serving

1. Heat oil in a large skillet over medium high heat and add onion, ginger, and garlic to pan. Cook until starting to brown. Stir in tomato paste and tomatoes and bring to a simmer.

2. Combine flour and water in a small bowl and whisk until smooth. Add flour mixture and spices to tomatoes. Stir well and bring to a boil.

3. Spray slow cooker pot with cooking spray and place thighs in cooker. Add tomato mixture.

4. Cook on low for 7-8 hrs. When ready to eat, turn heat to high and add coconut milk. Stir to combine. Simmer for 15 minutes.