Ingredients

• 2 lbs chicken breasts, cut into 1½-inch chunks
• 1 large onion, diced
• 4 garlic cloves, pressed 
• 1 (29 oz.) can of tomato sauce
• 1 tablespoon Garam masala
• 2 teaspoons ground ginger
• 2 teaspoons ground cumin 
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 tablespoons olive oil
• 2 bay leaves

30 Minutes Before Serving

• 1 cup / 250 ml heavy cream (or coconut milk)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

Instructions

1. Lightly spray crockpot with nonstick cooking spray olive oil. 
2. In a large crock-pot, combine all ingredients through olive oil. With a large large spatula, stir to combine.
3. Place two bay leaves on top of the mixture.
4. Cover and cook 8 hours on low or 4 hours on high.
5. Once cooked, in a small bowl combine heavy cream and cornstarch. Gently stir mixture into the crockpot. Cook an additional 20 minutes to thicken.
6. Finally stir in lemon juice.
7. Serve with brown or white rice and garlic naan.

Thanks to the original recipe found here.