Tender chicken thighs simmer low and slow in a rich, spice-warmed tomato sauce built on garam masala, cumin, coriander, and turmeric, until they're fall-apart tender and easy to shred right in the pot. Blending the sauce smooth before stirring in heavy cream and butter gives it that classic silky, restaurant-style texture, with a touch of sugar to round out the heat from the cayenne. Fresh garlic and ginger keep every bite bright, while a quick cornstarch slurry thickens things up so the sauce clings beautifully to the shredded chicken. Ladle it over fluffy basmati rice and finish with a scatter of fresh cilantro for a cozy, deeply flavorful dinner that practically cooks itself in the crockpot. It's a great option to add to a gluten free dinner rotation, since the slow cooker does all the heavy lifting and the payoff is a fragrant, creamy curry every time.
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Melt 1 tbsp of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper and stir for 30 seconds, until the spices are toasted and coat the onion mixture.
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Pour in the crushed tomatoes and stir to combine. Nestle the chicken thighs into the sauce in a single layer, pressing them down so they are mostly submerged.
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