Slow Cooker Chicken Tikka Masala

Some days, you just don't have the energy.  I've had a bunch of those days lately.  Enter the crockpot.

I took a chance the other night and cooked with a spice that I hadn't used since being with Frank.  I knew it was risky, since he's not a fan of Indian food.  The result = success!

Whether or not you've been neglecting your crockpot this summer, it's time to bust it out.  This is one of the best I've had in a while.  And admit it - you need a break, too!

Slow Cooker Chicken Tikka Masala
adapted from Real Simple

1 (15 ounce) can diced tomatoes, undrained
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons tomato paste
1 tablespoon garam masala
salt and pepper
1 1/2 pounds boneless chicken breasts
1/2 large cucumber, halved and sliced thin
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
1 cup long grain rice
1/2 cup light cream

Combine tomatoes, onion, garlic and garam masala, along with a little salt and pepper, in the crockpot.  Place chicken on top and cover.  Cook on low for 7-8 hours, or on high for 3-4 hours.

In a small bowl, toss cucumber and cilantro together.  Add lemon juice, followed by salt and pepper to taste.  Cover and refrigerate for several hours.

Twenty minutes before serving, cook rice according to package instructions.  Just before serving, stir light cream into chicken.  Serve over rice with cucumber relish.

Serves 4.